I made this cucumber bruschetta after a recent market trip to go with a crisp Chardonnay that I had just purchased. It was so delicious that I had my mother come over to try some and she loved it too! It was so popular that we are making it for our holiday company this week.
This is definitely one of the easiest appetizers you will ever make. If you are looking for something light before a heavy meal or something fresh for a tapas party or a pot luck, this is a great practically no-cook starter that is just as delicious to eat as it is easy to make. The best part is that it can be made so many different ways, so get creative! —Jill
Fresh Italian baguette bread, sliced thin2 cucumbers, diced
1/2 cup fresh dill
1/2 tsp sea salt, plus a pinch
2 tsp cracked black pepper
Zest of 1 lemon
1 lemon, juiced
1 small container plain, non-fat Greek yogurt
Fresh basil, tornDrizzle the baguette slices with olive oil, place on a cookie sheet and toast for 10 minutes in the oven preheated to 375 degree.
Put cucumbers in bowl. Add 1 tablespoon of the dill, 1/2 teaspoon sea salt, 1 teaspoon black pepper, the zest of one lemon, and the juice of 1/2 a lemon. Stir and set aside.
Put 1 cup of the yogurt in a separate bowl. Add in the remainder of the dill, a pinch of sea salt, the other teaspoon of pepper, and juice the other 1/2 of the lemon. Stir together and set aside.
Spread 1 to 2 tablespoons of the yogurt mixture onto each of the baguette slices. Top with a scoop of the cucumber mixture. Finish with a drizzle of olive oil and some fresh torn basil.
Feel free to change this up by adding shredded rotisserie chicken, fresh mint or even some cilantro for a completely different flavor. Enjoy!