This bruschetta recipe is one of those easy appetizers that’s chock-full of summer fruit, herbs and vitamins.
No joke, at least 3 times a week my family has been munching on a tablescape of starters as opposed to a sit-down dinner. Is it because I’m pregnant and I don’t know what I want? Maybe… but no one is complaining so I’m just going to roll with it.
Other bruschetta recipes you might want to check out include my Traditional Old-School Style Bruschetta, this Tomato Bruschetta with Pesto, Blue Cheese and Hot Honey, and this Roasted Butternut Squash version!
One of the things I love most about the transition of spring to summer is being outdoors with our son. His “Nana” recently bought him a water table, so we spend hours on end in the backyard splashing around. Playing in the sunshine sure perks up an appetite (real moment: I’m pretty much always hungry right now), so having a few easy appetizers on hand is key.
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Cucumber Bruschetta is a cool, spring-time twist on a traditional favorite. I’ve played around with a couple bruschetta recipes (nectarine with agave cream cheese comes to mind during the spring), but cucumber is the rockstar in this version and it’s quickly rising to the top for my go-to appetizer, side dish or snack option.
With a baby boy in my belly (who we’ve decided to name Gavin), I’ve been craving more carbs than normal. In light of this recent development, I’ve added cannellini beans to this recipe. Poof… I just blew my own mind (and tastebuds for that matter).
The mixture of delicious summer fruits, robust garlic, fresh herbs and creamy beans is a flavor combination that no one can resist, I swear!
MORE SPRING RECIPES:
A Nod To Neiman Marcus’ Waldorf Chicken Salad
Sirloin Fajita Steak Lettuce Wraps with my Cool Cumber Salsa
Whipped Cottage Cheese Toast with Herby Spring Vegetables
Mediterranean Sheet Pan Chicken Thighs
Sesame Hoisin Ground Chicken Lettuce Wraps
Butter Bean and Asparagus Salad with Citrus Vinaigrette
Citrus Chicken Tostadas with Avocado Corn Salsa
Fully Loaded Seasonal Spring-Inspired Vegetable Quiche
French Onion Chicken Salad Croissants
Kitchen Sink Mediterranean Quinoa Salad
VIEW ALL RECIPES BY CLICKING HERE!
- 1 English Cucumber, chopped
- 1 Tomato, diced
- ¼ Red Onion, chopped
- ½ cup Cannellini Beans, rinsed
- 2 cloves Garlic, minced
- 5 - 7 Fresh Basil Leaves, chopped
- 1 tbsp. Olive Oil + more for Baguette
- 1 tsp. Red Wine Vinegar
- 1 tsp. Balsamic Vinegar
- S + P to taste (about 1 tsp. each)
- Red Pepper Flakes, to taste (optional)
- 1 Baguette, sliced & toasted
- Slice baguette to desired thickness (I prefer ¾th inch) and brush with olive oil.
- Broil for 3 minutes, or until lightly browned and toasted.
- Gently toss all other ingredients together in a large bowl.
- Once combined, place mixture over toasted bread slices and serve immediately.
NOTES ON THIS RECIPE:
- If you are not eating the bruschetta immediately, serve the toasted bread and cucumber mixture separately and allow guests to build-their-own. If you prepare everything in advance, the baguette will become soggy.
- I often place my bread in the freezer for a half hour before slicing if I’m not using a baguette. This allows the loaf to harden a little so it doesn’t smush down when slicing.
- Looking to step this up a notch? Top baguette with burrata prior to spooning cucumber mixture over the top. WOW. Or you can sprinkle the top with crumbled feta.
- If you don’t have balsamic vinegar, you can substitute 2 tsp. red wine vinegar. I personally like the touch of sweetness the balsamic brings to the dish.
- I like to take the seeds out of half the cucumber, it makes the topping less “saucy”.
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