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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


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


  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!