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.
appetizer, appetizers for sharing, bread, cucumber, easy appetizers, tomatoes
For the crostini:
1french baguettecut into about 20 slices
For the bruschetta:
1cupPure Flavor Sangria Medley Tomatoeshalved
1cupPure Flavor Poco Bites Cocktail Cucumbersthinly sliced
1/4cupthinly sliced basil
1/4teaspoonsaltplus more to taste
1cupfresh mozzarellatorn into small pieces
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.
In a medium bowl, mix together tomatoes, cucumbers, garlic, basil, salt and olive oil. Taste and add more salt if necessary.
Top each baguette slice with a spoonful of mixture. Divide torn mozzarella evenly among bread slices.
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!