Description
Cucumber Bruschetta with Tomato and Basil is a light, fresh, and low-carb twist on the classic Italian appetizer. Crisp cucumber rounds replace the bread and get loaded with juicy tomato bruschetta for a refreshing bite-size snack.
Ingredients
2 large English cucumbers, sliced into rounds
2 cups cherry tomatoes, finely diced
3 tablespoons fresh basil, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
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.
2. Dice the cherry tomatoes and combine with basil, garlic, olive oil, balsamic vinegar, salt, and black pepper.
3. Let the bruschetta mixture sit for 5 minutes to allow the flavors to meld.
4. Spoon the bruschetta topping onto each cucumber round.
5. Drizzle with balsamic glaze.
6. Serve immediately.
Notes
Drain excess liquid from the tomato mixture before topping the cucumbers.
Assemble just before serving to keep the cucumbers crisp.
Add a small piece of fresh mozzarella on top for a caprese-style variation.