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Cucumber Bruschetta with Tomato and Kalamata Olives
start off your party with these cucumber bruschetta's
Prep Time
10
mins
Total Time
10
mins
Course:
Appetizer
Cuisine:
American
Keyword:
bruschetta
Servings:
16
pieces
Calories:
16
kcal
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:
0
g
|
Calories:
16
kcal
|
Carbohydrates:
1
g
|
Protein:
0
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
47
mg
|
Potassium:
52
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
145
IU
|
Vitamin C:
2.5
mg
|
Calcium:
6
mg
|
Iron:
0.1
mg