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Cucumber Bruschetta with Tomato and Kalamata Olives

start off your party with these cucumber bruschetta's
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: American
Keyword: bruschetta
Servings: 16 pieces
Calories: 16kcal
Author: Kellie

Ingredients

  • 1 large tomato seeded and diced
  • 1/4 cup finely diced red onion
  • 1 garlic clove minced
  • 1 tablespoon capers rinsed and drained
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • freshly ground pepper
  • 1 english cucumber sliced on an angle 1/4 inch thick

Instructions

  • In a small bowl, toss together all ingredients tomato through olive oil. Season to taste with salt and pepper. Set aside.
  • Arrange the cucumber on a platter and spoon the tomato mixture in the middle of each slice. Drizzle with balsamic vinegar. Serve immediately.
  • Note: The tomato mixture can be made up to 24 hours in advanced and refrigerated in an airtight container.

Nutrition

Serving: 0g | Calories: 16kcal | Carbohydrates: 1g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 47mg | Potassium: 52mg | Fiber: 0g | Sugar: 0g | Vitamin A: 145IU | Vitamin C: 2.5mg | Calcium: 6mg | Iron: 0.1mg