Cucumber Bruschetta is a fun twist on a traditional favorite!  Fresh crisp cucumbers tossed with juicy tomatoes and combination of garlic, basil and olive oil make the perfect topper for a crisp garlicky toasted baguette. This quick, easy recipe is perfect as a side dish, an appetizer or simply as a snack.

Cucumber Bruschetta on bread

One if the things I love best about summer is sitting around with friends on the deck enjoying snacks and sunshine.  If it’s hot out, I try to serve foods that are both fresh and delicious (and I love any excuse to use herbs and veggies from my garden)!

A traditional tomato bruschetta is one of the snacks I make most when the sun is shining.  The delicious combination juicy summer tomatoes tossed with garlic and fresh basil just can’t be beat! While I love a traditional bruschetta, I sometimes sub out the bread and top cucumber slices with my tomato bruschetta topping for a fresh and light crunch.

While these are both very tasty options, this Cucumber Bruschetta recipe is a delicious combination of the two!

Cucumber Bruschetta ingredients in bowl

I can’t tell you how much bruschetta I ate when I visited Italy, but it was a LOT (at least once every day)!  A lot of people think that the ‘toppings’ (the typical tomato mixture) is the bruschetta, but it isn’t!

The bruschetta is the lightly toasted bread with olive oil and rubbed with garlic. While tomato is usually the main player in a traditional bruschetta topping, you can top a bruschetta with anything; cucumber takes main stage in this recipe.  I find that a long English cucumber works best for this recipe because the seeds are small, it is less watery and has a thinner skin.

Since I love the combination of cucumber and tomato so much, I add a little bit of diced tomato to this recipe too. You can use any variety, I usually just choose what is best at the store or use cherry tomatoes from my garden! Combine these two delicious veggies with aromatic garlic, fresh basil and red wine vinegar and you have an amazing flavor combination like no other!

Cucumber Bruschetta in bowl with bread

If you are looking for a delicious snack or need fresh summery appetizer to serve when friends come over, this Cucumber Bruschetta is amazing. Everyone loves it because it is unique (yet the flavors are familiar), and it’s so incredibly delicious.  To top it off, this recipe is so easy to make and to transport.

Be sure to wait until just before serving to top each piece of bread with the vegetable medley as the juices do run into the bread and if left too long it will become soggy.  When serving this to a crowd, we most often place the cucumber mixture in a bowl and the toasted bread on the side and let people dish it up as they like!

Cucumber Bruschetta with bread pieces

While I serve this topping on bread, you can serve it along with crackers or even use it to top grilled fish or chicken for a fresh summer meal!

Cucumber Bruschetta on bread
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Cucumber Bruschetta

A fresh and delicious appetizer loaded with flavor.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6 servings

Ingredients  

  • 1 tomato diced
  • 1 english cucumber diced
  • 1 clove garlic minced
  • 3 tablespoons fresh basil chopped
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • salt and pepper to taste

For Serving

  • 1 baguette
  • olive oil
  • 1 clove garlic

Instructions 

  • Add all topping ingredients in a bowl and gently toss to combine.
  • Slice baguette into ¾" slices and brush the top of each slice with olive oil.
  • Broil 2-3 minutes or until lightly toasted.  Remove from the oven and rub each slice of bread with the fresh clove of garlic.
  • Spoon the cucumber mixture over the bread to serve.
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 146 | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Sodium: 257mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 4.5mg | Calcium: 43mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Okay, this recipe was crazy delicious! The addition of cucumbers that adds a little ‘heft’ to the recipe and I think zucchini would be a good sub for the cukes, too. I also added a little homemade pico de Gallo for some crunchy heat!5 stars

  2. I have been looking for recipes to use up our cucumbers from the garden. Made this tonight and it was delicious! Will definitely make this a few more times before summer is over.5 stars

    1. I love being able to use fresh garden veggies Lisa! So happy this recipe worked for you to enjoy those!

    1. This recipe makes 4 servings. You’d want to consider what else you are serving along with it.