Print

Cucumber Caprese Bruschetta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fresh Cucumber Caprese Bruschetta combines juicy tomatoes, crisp cucumber, creamy mozzarella, and fragrant basil on golden garlic-rubbed baguette slices. A drizzle of balsamic glaze adds the perfect sweet-tangy finish to this easy appetizer.

Ingredients

  • 1 1/2 cups cherry or grape tomatoes, diced
  • 1 medium English cucumber, about 1 1/2 cups diced
  • 8 ounces fresh mozzarella pearls or diced fresh mozzarella
  • 1/2 cup loosely packed fresh basil leaves, chopped or torn
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar, optional
  • 1 small garlic clove, finely minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 baguette, approximately 12–16 ounces
  • 3 tablespoons extra-virgin olive oil, for brushing the bread
  • 1 large garlic clove, halved, for rubbing the toasted bread
  • 2 tablespoons balsamic glaze, for serving
  • 2 tablespoons fresh basil leaves, for garnish
  • 1/4 teaspoon flaky sea salt, optional

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slice the baguette diagonally into 18–24 pieces, each about 1/2 inch thick. Arrange the slices in a single layer on a baking sheet.
  3. Brush both sides of the baguette slices lightly with 3 tablespoons olive oil.
  4. Bake for 7–10 minutes, turning once halfway through if needed, until crisp and lightly golden.
  5. While the bread is still warm, gently rub one side of each toast with the cut side of the halved garlic clove. Set aside.
  6. Combine the diced tomatoes, cucumber, mozzarella, and 1/2 cup basil in a medium bowl.
  7. Add 2 tablespoons olive oil, optional balsamic vinegar, minced garlic, fine sea salt, and black pepper. Toss gently until evenly combined.
  8. Let the topping rest for 5–10 minutes, then drain off any excess liquid that collects in the bottom of the bowl.
  9. Immediately before serving, spoon about 2 tablespoons of the cucumber Caprese mixture onto each toasted baguette slice.
  10. Drizzle the bruschetta with balsamic glaze and garnish with additional fresh basil and optional flaky sea salt.
  11. Serve immediately while the bread is crisp.

Notes

  • English or Persian cucumbers are ideal because they have thin skins, small seeds, and a crisp texture.
  • Drain excess liquid from the tomato and cucumber mixture before assembling to prevent soggy bruschetta.
  • The topping can be prepared a few hours ahead and refrigerated, but add the salt closer to serving time to reduce excess moisture.
  • Keep toasted baguette slices and the topping separate until immediately before serving.
  • For a spicy variation, add 1/4 teaspoon crushed red pepper flakes to the topping.
  • For an avocado variation, gently fold in 1 diced avocado immediately before serving.
  • Store leftover topping in an airtight container in the refrigerator for up to 2 days. Store toasted baguette separately at room temperature.
  • Re-crisp softened baguette slices in a 350°F (175°C) oven for 3–5 minutes.

Nutrition

Find it online: https://thefamilycooking.com/cucumber-caprese-bruschetta/