Cucumber Bruschetta

A fun, healthy, and gluten-free twist on traditional bruschetta!

2 cups of diced, perfectly ripe tomato [roma or vine-ripened]
2 cloves of fresh garlic, smashed and minced
1/4 cup of finely diced white onion
2 TBSP extra virgin olive oil
2 TBSP white balsamic vinegar
5 large basil leaves, chopped/sliced [plus extra for topping!]
1 tsp of fresh parsley, chopped
1/4 tsp salt
1/8 tsp garlic powder
a teeny sprinkle of dill
1-2 english cucumbers
a few spoonfuls of crumbled feta [optional]
your favorite balsamic vinegar or a sweet balsamic glaze [see instructions]

View the full recipe at Peas and Crayons →