This cucumber caprese bruschetta is a bright and flavorful summer appetizer with cucumber, tomatoes, basil, garlic and fresh mozzarella served on toasted baguette slices.

This post is sponsored by Pure Flavor. All opinions are my own.

I cannot get enough of tomato recipes come summertime! And I am a firm believer that one of the best things you can pair with tomatoes are crisp, refreshing cucumbers. This Cucumber Caprese Bruschetta brings both together for one fantastic summer appetizer!

If you’ve ever had bruschetta before, you know how well that combination of tomatoes, basil and garlic works. It never misses! Well, think of this Caprese Bruschetta as a nod to classic bruschetta with a Caprese salad twist thanks to the addition of fresh mozzarella, and those crunchy cucumber slices to seal the deal.

What you’ll love about this recipe

• This bruschetta is unbelievably easy to make- you can have this appetizer on the table in about 20 minutes!
• The tomatoes and cucumbers in this recipe celebrate the height of summer flavor.
• I’m using Pure Flavor’s Sangria Tomato Medley for this recipe- a mix of colors, shapes and sizes make the bruschetta filling visually stunning and full of sweet, juicy tomato flavor.
• Pure Flavor’s Poco Bites Cocktail Cucumbers are crunchy and refreshing- and how adorably tiny are they?! These greenhouse grown cucumbers are wonderful to snack on; try serving some on the side with this bruschetta recipe for an extra helping!

How to make Cucumber Caprese Bruschetta

This Cucumber Caprese Bruschetta is beyond foolproof, which means it’s the perfect no-fuss starter for a spontaneous summer supper or a beach or picnic snack.

All you need to do to make the filling is mix together the colorful tomatoes and cucumber slices with basil ribbons, garlic, olive oil and salt and serve it over crostini. You could buy ready made crostini if you want to make this recipe even easier, but it’s so simple to make from scratch, too!

How to make crostini

To make crostini from scratch, start by heating the oven to 375 degrees. Place baguette slices on a baking sheet in a single layer and brush the tops lightly with olive oil. Bake them for 7-10 minutes or until the bread is golden and lightly toasted. I like to take them out when the bread is crunchy on the outside but still has a slightly soft interior, but some people prefer their crostini on the crunchier side, in which case leave them in a couple of minutes longer.

Top tips for making Cucumber Caprese Bruschetta

• The bruschetta mixture can be made up to a day in advance and stored in a covered container in the refrigerator.
• To give the crostini a hint of garlic flavor, rub the cut side of a garlic clove onto the toasted bread slices. It will make them taste heavenly!
• Using a colorful mix of tomatoes with a variety of shapes and sizes such as the Sangria tomato medley adds lots of visual interest to this dish!

More summer appetizers

• Grilled Peach Bruschetta
• Corn & Goat Cheese Fritters
• Mexican Street Corn Cucumber Cups
• Jackfruit Sliders with Chipotle Cherry BBQ Sauce

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5 from 1 vote

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Cucumber Caprese Bruschetta

This Cucumber Caprese Bruschetta is a bright and flavorful summer appetizer with a colorful tomato medley, cucumbers, basil, garlic and fresh mozzarella served on toasted baguette slices.

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, appetizers for sharing, bread, cucumber, easy appetizers, tomatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 10

Calories 80 kcal

Author Denisse

Ingredients

For the crostini:

• 1 french baguette cut into about 20 slices
• 2-3 tablespoons olive oil
• 1 clove garlic halved

For the bruschetta:

• 1 cup Pure Flavor Sangria Medley Tomatoes halved
• 1 cup Pure Flavor Poco Bites Cocktail Cucumbers thinly sliced
• 2 cloves garlic finely chopped
• 1/4 cup thinly sliced basil
• 1/4 teaspoon salt plus more to taste
• 2 tablespoons olive oil
• 1 cup fresh mozzarella torn into small pieces

Instructions

1. Preheat oven to 375 degrees. Place baguette slices on a baking sheet and brush the tops with olive oil. Bake for 7-10 minutes or until bread is golden and lightly toasted. Remove from oven and scrape the top of each piece with the cut side of the halved garlic clove. Set aside to cool.
2. In a medium bowl, mix together tomatoes, cucumbers, garlic, basil, salt and olive oil. Taste and add more salt if necessary.
3. Top each baguette slice with a spoonful of mixture. Divide torn mozzarella evenly among bread slices.

Recipe Notes

• The bruschetta mixture can be made up to a day in advance and stored in a covered container in the refrigerator.
• To give the crostini a hint of garlic flavor, rub the cut side of a garlic clove onto the toasted bread slices. It will make them taste heavenly!
• Using a colorful mix of tomatoes with a variety of shapes and sizes such as the Sangria tomato medley adds lots of visual interest to this dish!