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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