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This cucumber tomato bruschetta offers a cool twist on a beloved classic. Diced cucumber and ripe tomatoes mingle with basil and garlic, creating a vibrant and fresh topping. Spread it over toasted baguette slices for a snack or appetizer that's as colorful as it is flavorful. This refreshing and easy-to-make bruschetta is perfect for summer soirées or anytime you need a quick, tasty bite to impress your family and friends!
Preheat your oven to 400°F (200°C).
Slice the French baguette into 1/2-inch rounds and place them on a baking sheet, then brush lightly with olive oil.
Bake in the oven for about 5 minutes or until the bread is lightly toasted, then remove and let cool.
Meanwhile, finely dice the tomatoes and cucumber, and place them in a medium bowl.
Chop the garlic cloves and fresh basil leaves finely, then add them to the bowl with the tomatoes and cucumber.
Drizzle with a tablespoon of olive oil, and season with salt and black pepper to taste. Stir the mixture well to combine.
For an extra zing, add a splash of balsamic vinegar if desired.
Spoon the mixture onto the toasted baguette slices just before serving.
Arrange on a platter and garnish with additional basil leaves if desired. Serve immediately and enjoy!
