Cucumber Bruschetta (Easy Cucumber Appetizer)
Cucumber Bruschetta tastes like tzatziki sauce and is the perfect appetizer for any warm weather celebration! Vegetarian and super easy to make, this cucumber appetizer is a dish everyone will adore. Makes 12 servings, but can easily be doubled or tripled.
Love Mediterranean flavors? Be sure to check out my Shawarma Chicken Salad, Mediterranean Scalloped Potatoes, and Cucumber and Feta Salad, too!
I’m sharing this lovely cucumber appetizer today because there’s a celebration going on!
My friend, Erica, who blogs over at The Crumby Kitchen, is celebrating her blog’s birthday! I wanted to make something special to bring to the party, which she’s hosting over there this week.
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 because I could honestly 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.
Why I love this recipe:
This bite sized cucumber appetizer is refreshing and incredibly simple to put together.
It requires very little time and effort to transform one of the most humble ingredients of the summertime—the cucumber—into something special.
All we need are a handful of ingredients and very few tools to make it happen… then you have the best finger food around that features crunchy cucumber, a creamy feta sauce and pops of dill.
Other fabulous finger foods for a celebration: Cheesy French Onion Pull-Apart Bread | Galia Melon Jamon Skewers | Avocado Deviled Eggs | Heirloom Tomato Bruschetta | Creamy Chicken Enchilada Bruschetta (Instant Pot Appetizer)
Looking to entertain, but don’t know where to begin? My Entertaining Recipe Index can offer both inspiration and guidance!
What you need to make this easy cucumber appetizer:
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- A large sheet pan (or a small one)
- A toaster oven (if you’re going the small batch route)
- Serrated knife
- A mixing bowl
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- French baguette—or your favorite crusty bread that’s easy to slice into bite-sized pieces.
- English cucumber—or a few fresh cucumbers from the garden!
- Feta cheese—I like to use the full-fat variety, but use whatever kind you’ve got on hand.
- Greek yogurt—you may use nonfat Greek yogurt. Just be sure that it’s unflavored.
- Dill—fresh dill or dried dill work here. I’ve got notes for you in the recipe card below on how much to use, depending on what you have.
- Extra virgin olive oil—or another neutral oil
- White distilled vinegar—as a little acidic pop to this recipe. Red wine vinegar or white wine vinegar could be used as a replacement if you don’t have white vinegar.
- Salt and pepper—we’ll be adding these to taste. I like to use medium-grain kosher salt and to crack my own pepper. Start off small, and add more if necessary.
How to Make Cucumber Bruschetta
First and foremost, slice your baguette and toast it.
You can do this in your conventional oven or a toaster oven. I prefer the regular-sized oven when I’m making a larger batch of this bruschetta because it’s faster.
Slice an English cucumber into thin rounds.
In a bowl, mix up the feta cheese, Greek yogurt and dill.
When the baguette is crisp, slather the sauce onto the bread, then top with the cucumber slices.
Last but not least, sprinkle more feta cheese and dill on top.
Consume this cucumber appetizer ASAP!
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!), do it in the oven on a large baking sheet.
- If you’re not a fan of feta, swap it for cotija cheese, as the flavor profiles are similar. However, 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 here, too!
More appetizers with cucumbers:
- Cucumber Caprese Salad
- Cucumber and Feta Salad
- TRISCUIT Crackers Cucumber Bites
- Cucumber Finger Sandwiches with Feta and Cream Cheese Spread
Dishes to Serve with Cucumber Bruschetta
- Mediterranean Herb Crusted Beef Tenderloin
- Greek Beef Pitas
- Grilled Chicken Shawarma
- Bruschetta Pinwheels and Pesto Sun-Dried Tomato Pinwheels
Interested in making this cucumber appetizer? Check out the recipe below…
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.
- 1 French baguette, sliced into 12 rounds
- 1 English cucumber, sliced into 24 rounds
- 6 tablespoons feta cheese
- 3 tablespoons Greek yogurt (unflavored)
- ¾ teaspoons dried dill (or 1 ½ teaspoons fresh dill)
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons white distilled vinegar
- Salt and pepper to taste
- Slice the baguette, and toast in either the toaster oven or a preheated 350°F oven for 5-8 minutes, or until golden brown. (If you'd like to make this like a true bruschetta, brush olive oil on top of the rounds and rub with garlic for extra flavor and crustiness.)
- While the baguette toasts, mix the feta, Greek yogurt, dill, olive oil, vinegar and spices in a small bowl. Stir until combined.
- When the baguette is golden brown and delicious, spread a dollop of the sauce onto each round. It's OK to do this while warm!
- Top each a few slices of cucumber.
- Garnish each bruschetta with additional dill and feta cheese, and serve immediately.
Erin's Easy Entertaining Tips:
- This recipe can easily be doubled or tripled for a crowd. Make sure to toast the baguette rounds in the oven if you're making a larger batch, as it will make for a faster process than batch toasting the baguettes in the toaster oven.
- Make ahead tip: Toast your baguette ahead of time and set aside until you're ready to put everything together before guests arrive.
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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.
The photos and recipe for this cucumber appetizer recipe were originally published on July 8, 2015. The photographs, along with the text of this blog post, were updated on August 12, 2020.
I LOVE traditional Bruschetta–but you may have changed my heart to want to only this version from now on–well, at the least in the summer 🙂 looks great.
This bruschetta sounds fantastic! You have to love highlighting the best summer veg. I would absolutely eat a plateful of these for a quick lunch on a hot day. 🙂
Atcha’s tzatziki sauce? UGH, so good. I am totally there with you on dipping fries in tzatziki. I’ll dip just about anything into it.
I LOVE simple and delicious appetizers! This one is perfect for a summer gathering. Definitely pinning and making soon! Thanks!
This reminds me of the cucumber bread I used to eat as a kid, really simple but super delicious!
This bruschetta is so fun! I have been making tzatziki so often lately – this sounds delicious!
Um yes!! These little bruschetties look so delicious! I never thought to try cucumbers instead of tomatoes. Pinning for sure!
This looks incredible, Erin! I looove bruschetta, but I’m always looking for a new spin on it!
GREAT recipe…I cannot wait to try this one…pinning it too!!
You already know how much I love you for this, right?? I have the best friends – thank you for being so awesome and making lil’ me a special snack! Now if only they’d hold over during shipping…<3 xoxoxo
Such a beautiful recipe! Is cucumber bruschetta the new avocado toast?!
Thanks so much, Felicia! I don’t know if cucumber bruschetta is the new avocado toast, but I’d totally support it if it were!
Question – if I want to bring these over to someone else’s house, is it ok to make in advance? Or do I have to put together there?
Hey Kim. I would prep this bruschetta at your house and put it together where you are going. I fear the Greek yogurt mix might make the bread a little soggy, so I would play it on the safe side. I hope that’s not too much trouble because this bruschetta is totally divine!