Cool Cucumber Bruschetta

Looking for the perfect recipe to end summer with?  This Cool Cucumber Bruschetta is just what you need for your upcoming Labor Day Celebration.

I can't believe it's the end of August and almost Labor Day!  Where did the summer go?  Last I checked we were enjoying the beach, running around the park and not having to rush to school.  I am not mentally prepared for fall and it's pumpkin spice everything...

The only bright side is see, is at least we get to indulge in delicious summer food for one last celebration!  Labor Day is the best excuse to squeeze out every ounce of summer you possibly can.  ENJOY IT!

WHAT INGREDIENTS DO I NEED?

• ½ large cucumber
• 2 roma tomatoes
• 1 teaspoon dried basil
• 2 tablespoon olive oil
• 2 tablespoon red wine vinegar
• dash of salt/pepper
• Baguette or bread of your choice

I know Labor Day usually means the grills are on full flame. However this Cool Cucumber Bruschetta is the perfect addition to your meal.  Fresh and light, it's just what you need for the last hurrah!

HOW DO I MAKE COOL CUCUMBER BRUSCHETTA?

Start by finely chopping ½ large cucumber and 2 Roma tomatoes into small bite-size pieces.  In a large bowl, add the chopped cucumber and tomatoes with 1 teaspoon dried basil, 2 tablespoon olive oil, 2 tablespoon red wine vinegar and a dash of salt/ pepper.

Cover and store in your refrigerator to marinate.

When you are ready to serve, slice one large baguette and toast until slightly brown. ( I used a gluten free baguette and broiled on high for 1-2 minutes).

Top the toasts with the marinated cucumber/tomato mixture and serve.

If you’re staying home and relaxing or entertaining a crowd look no further, this Cool Cucumber Bruschetta is a deliciously easy recipe you will love.

Don't forget to try my Quick & Easy Pea Bruschetta, as well!

Cool Cucumber Bruschetta

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Ingredients

• ½ large cucumber
• 2 roma tomatoes
• 1 teaspoon dried basil
• 2 tablespoon olive oil
• 2 tablespoon red wine vinegar
• dash of salt/pepper
• Baguette or bread of your choice

Instructions

1. Finely chop ½ large cucumber and 2 Roma tomatoes.
2. In a large bowl, add chopped cucumber and tomatoes with 1 teaspoon dried basil, 2 tablespoon olive oil, 2 tablespoon red wine vinegar and a dash of salt/ pepper.
3. Cover and store in your refrigerator to marinate until you are ready to serve.
4. Slice baguette and toast until slightly brown. ( I used a gluten free baguette and broiled on high for 1-2 minutes).
5. Top toasts with cucumber bruschetta and serve.