Cucumber Bruschetta

Cucumber Bruschetta tastes like tzatziki sauce and is the perfect appetizer for any warm weather celebration! Dress toasted baguette rounds with a Feta, Greek yogurt and dill sauce, before topping with fresh sliced cucumbers. Vegetarian and super easy to make the day of a celebration, this Cucumber Bruschetta is a dish everyone will adore.

I’m sharing this lovely appetizer today because there’s a celebration going on!

“A celebration?” you ask.

Heck, yes, it is.

My friend, Erica, who blogs over at The Crumby Kitchen, is celebrating her blog’s first birthday! I wanted to make something special to bring to the party, which she’s hosting over there this week. She’s already shared three amazing recipes AND giveaways, and I hope y’all will pop over there and give her some blogoversary love.

… I’ll wait for a moment while you head over there for a sec.

Since Erica is such a freakin’ incredible baker–no really, check out these gorgeous Strawberry Lemonade Cupcakes she made for Lady Baby’s virtual baby shower–I wanted to make something for her blogoversary celebration that was a bit different.

Because while I love baking, Erica totally outclasses me with her skills.

But I’ve got skills, too. Specifically, I have skills of transforming a dish I love into something else.

Aaaaaaaaaand this bruschetta? It tastes like tzatziki sauce.

Which, as y’all might know, is one of my favorite things. Honestly, I could probably eat tzatziki on anything savory, including sandwiches, sides and even salad. I am, after all, the lady who has been known to dip french fries in the sauce with gusto.

Yeaaaaaaaah. That’s how my tastebuds roll.

Here’s how it goes: A baguette is sliced and toasted. Then you slice an English cucumber and mix up a combination of feta cheese, Greek yogurt and dill.

When the baguette is crisp, you slather the sauce onto the bread, then top with the cucumber slices. Then you sprinkle more feta cheese and dill on top and consume immediately!

Confession: I may or may not have eaten half a baguette in the making of this because, well, this bruschetta is darn delicious.

Tips and Tricks for Making Cucumber Bruschetta

• You can make the sauce up to a day in advance and store it in the fridge! However, you have to slice the cucumber, toast the baguette and put it all together the day-of your event.
• Batching tip: I like to toast my baguette either in the toaster oven or a regular oven. If making a lot of this (and you totally should for a party–it won’t last long!), do it in the oven on a large baking sheet.
• If you’re not a fan of feta, you could swap it for cotija cheese, as the flavor profiles are similar. (I don’t recommend swapping it for another type of cheese, as you’ll lose the essence of the tzatziki flavors.)
• Not a fan of Greek yogurt? Sour cream would work in this recipe, too!

Dishes to Serve with Cucumber Bruschetta

• Mediterranean Herb Crusted Beef Tenderloin
• Grilled Chicken Shawarma
• Blackberry Mint Spa Water
• Bruschetta Pinwheels and Pesto Sun-Dried Tomato Pinwheels
• Strawberry Romaine Salad in a Jar

Interested in making this app? Check out the recipe below…

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Yield: 4 servings

Cucumber Bruschetta

Prep Time: 10 minutes

Total Time: 10 minutes

Cucumber Bruschetta tastes like tzatziki sauce and is the perfect appetizer for any warm weather celebration! Dress toasted baguette rounds with a Feta, Greek yogurt and dill sauce, before topping with fresh sliced cucumbers. Vegetarian and super easy to make the day of a celebration, this Cucumber Bruschetta is a dish everyone will adore.

Print

Ingredients

• 1 French baguette, sliced
• 1 English cucumber, sliced

Sauce

• 6 tablespoons feta cheese
• 3 tablespoons Greek yogurt
• ¾ teaspoons dried dill
• 1 ½ tablespoons extra virgin olive oil
• 1 ½ tablespoons white distilled vinegar
• Salt and pepper to taste

Instructions

1. Toast the baguette slices.
2. While the baguette is toasting, mix the feta, Greek yogurt, dill, olive oil, vinegar and spices in a small bowl, stirring until combined.
3. When the baguette is ready, spread a dollop of the sauce onto each round.
4. Top each a few slices of cucumber.
5. Garnish with additional dill and feta cheese, and serve immediately.

Nutrition Information:

Yield:

12 bruschetta slices

Serving Size:

1 bruschetta slice
Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 232mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 4g

Nutrition facts are an estimate and not guaranteed to be accurate.

What kind of dish would you bring to Erica’s blogoversary celebration?