Description
Cucumber Bruschetta Bites with Feta are cool, tangy, and refreshingly light. Crisp cucumber rounds topped with a zesty tomato feta bruschetta mixture make a low-carb, gluten-free appetizer packed with bold Mediterranean flavor that is ready in just 15 minutes.
Ingredients
2 large English cucumbers, sliced into rounds
1 cup cherry tomatoes, finely diced
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons red onion, finely diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Balsamic glaze for drizzling
Instructions
1. Slice the cucumbers into 1/4 inch thick rounds and pat dry with a paper towel.
2. In a bowl, combine cherry tomatoes, feta, garlic, basil, red onion, olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Toss gently and let the mixture sit for 5 minutes.
4. Drain any excess liquid from the bruschetta mixture.
5. Spoon the tomato feta mixture onto each cucumber round.
6. Drizzle with balsamic glaze.
7. Arrange on a platter and serve immediately.
Notes
Pat the cucumber rounds dry so the topping stays in place and does not slide.
Drain the bruschetta mixture well before topping the cucumbers to keep them crisp.
Assemble just before serving for the best texture.