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Cucumber, Dill, and Feta Bruschetta

Crunchy cucumber mixed with dill, lemon juice, olive oil and red onion served on top of feta and crostini.

Course Appetizer/Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Stefanie

Ingredients

  • 3 persian cucumbers diced
  • 2 tbsp finely diced red onion
  • 1 tbsp fresh chopped dill
  • 2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp grated garlic
  • salt to taste
  • freshly cracked black pepper to taste
  • 8 oz feta cheese block
  • 1 demi ciabatta baguette thinly sliced

Instructions

  1. Combine the cucumber, onion, dill, lemon juice, olive oil, and garlic in a serving bowl. Mix to combine. Add a big pinch of salt along with a little freshly cracked black pepper. Adjust salt and pepper to your taste.

  2. Thinly slice demi baguette. Add sliced bread to a baking sheet. Toast under a low broiler for about 2 minute a side.

  3. Remove the feta from the packaging. Pat dry if it was stored in water. Add the feta to a serving platter. Top with the cucumber bruschetta.

  4. Use a spoon or knife to serve a little bit of cheese along with the cucumber bruschetta on top of each piece of crostini.

Recipe Notes

Cucumber dill bruschetta can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before serving.