One weekend last summer I visited my parents and my mom had a large bowl of cucumber salad on the table. We piled it onto garlic bread and it was irresistible. My husband Shawn usually dislikes traditional bruschetta because he doesn’t like raw tomatoes, but this cucumber-forward version was perfect for him. I kept promising I’d make it myself, but summer slipped away before I did. I was reminded of it at the Eat, Write, Retreat lunch hosted by Williams-Sonoma last month, where a bright cucumber salsa brought the idea back to life. I went home determined to recreate a cucumber bruschetta of my own.
This recipe blends the crisp freshness of cucumber with a touch of tomato, plenty of basil, and a few radishes for crunch. It works beautifully as an appetizer, a side, or even a light main tucked into a wrap with hummus. It’s quick to prepare—I made a large batch in under 10 minutes—and it stores well in the refrigerator for several days. This bright, unexpected bruschetta is a wonderful, unique addition to summer barbecues and casual gatherings.
Cucumber Bruschetta
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Ingredients
- 1 cucumber
- 4 radishes
- 1 to mato
- ¼ cup loosely packed fresh basil
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- sea salt
- cracked black pepper
- 2 small whole grain baguettes
- olive oil spray
- garlic powder
Instructions
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Cut the cucumber, radishes, and tomato into small dice (about 1/4-inch) and place them in a medium bowl.
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Chiffonade the basil by stacking several leaves, rolling them tightly, and slicing crosswise into thin strips. Add the basil, balsamic vinegar, and olive oil to the bowl. Toss gently to combine and season with sea salt and cracked black pepper to taste.
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Slice the baguettes into thin rounds. Lightly spritz each slice with olive oil spray and dust with garlic powder. Heat a grill pan or heavy skillet over high heat and place the baguette slices seasoned side down. Cook 3–5 minutes, or until the bread is lightly charred and crisp.
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To serve, spoon the cucumber mixture onto each toasted baguette round. Serve immediately as an appetizer or alongside grilled proteins for a refreshing side.