Tomato and Cucumber Crostini
This tomato and cucumber crostini recipe is a light and tasty appetizer. Wow you family and friends with this simple recipe. Fresh taste!
Servings: 12 servings
Calories: 184kcal
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Kitchen Essentials
Sauce Bowl
Salsa Bowl
Culinary Knife
X-Large Bowl
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Ingredients
- 3 Tomatoes Diced, I used Beef Steak today
- 2 English Cucumbers Diced
- 1 medium Onion I used Red onion today
- 3 Tbl. Basil Fresh and chopped
Dressing
- 2 Tbl. Olive Oil
- 2 Tbl. Red Wine vinegar
- 2 Tbl. Granulated Sugar
- Salt To Taste
- Pepper To Taste
Crostini
- 2 Baguettes Sliced
- 2 Tbl. Olive Oil
- 1 Clove Garlic
text ingredients
Instructions
- Dice the tomatoes and add to a large mixing bowl.
- Dice the red onion rinse and drain. Add to the bowl.
- Remove some of the skin from the cucumber. I like to do this so I can taste more of the inside of the cucumber rather than the bitter skin. Dice and add to the bowl.
- Chop the fresh Basil and add to the bowl.
Dressing
- In a small bowl combine the olive oil, red wine vinegar, sugar, salt and pepper. Whisk together to incorporate and dissolve the sugar.
- Pour the dressing over the ingredients in the bowl. Mix to incorporate.
Crostini
- Slice baguette into 1/4 inch slices and brush the top and bottom of each slice with olive oil.
- Broil 2-3 minutes on each side or until lightly toasted. Remove from the oven and rub each slice of bread with the fresh clove of garlic.
Assembly
- Add topping to the crostini. Serve
Nutrition
Calories: 184kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 259mg | Potassium: 216mg | Fiber: 2g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg
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