Crunchy cucumber mixed with dill, lemon juice, olive oil and red onion served on top of feta and crostini.
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.
Thinly slice demi baguette. Add sliced bread to a baking sheet. Toast under a low broiler for about 2 minute a side.
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.
Use a spoon or knife to serve a little bit of cheese along with the cucumber bruschetta on top of each piece of crostini.
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.