Saturday, June 25, 2011

The Bruschetta Switch Up!

I love bruschetta.  For me, its an easy go to recipe for a great party appetizer or a light lunch.  The fresh sumptuous topping on a garlic crostini can't be beat!  Although I enjoy the traditional tomato mixture, I thought it would be fun to switch things up and use cucumber as the base. Here is my version of a Greek inspired Bruschetta!

1 Cup diced cucumber (seeds removed)
1/2 cup diced Roma tomato (seeds removed)
1/2 cup diced yellow pepper
1/4 cup crumbled feta cheese
5-6 leaves fresh mint, roughly chopped
1 clove minced garlic
2 Tbsp olive oil
Salt and pepper to taste
Garnish: Black Kalamata Olive halves

Combine all ingredients except black olives in a bowl and stir. 
Place about a Tablespoon on whole grain flat bread, crostini or crackers.

Note: To remove cucumber seeds, cut in half lengthwise and run a spoon down the centre.
To remove tomato seeds, cut tomato in half and use your thumb to work the seeds out.

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