Tomato Cucumber Bruschetta | Virtually Homemade: Tomato Cucumber Bruschetta

Monday, July 22, 2013

Tomato Cucumber Bruschetta

This beautiful bruschetta clearly explodes with a burst of summer in your mouth.  The combination of locally grown beefsteak tomatoes, farm fresh Kirby cucumbers, just picked basil from my backyard and a touch of garlic create a perfect balance of crunchy sweetness.  The secret process for treating the baguette, is what takes this dish to the next level, of dare I say – decadence!

While I was watching TV this weekend and flipping through channels, I found Ree Drummond’s The Pioneer Woman’s show on Food Network.  She was preparing what I viewed as a pretty average bruschetta and then she took the sliced baguette and fried it in butter!  It turned a toasty golden brown and I could almost smell the warm butter through the screen.

Therefore I was inspired to go to the farmer’s market, pick up my ingredients and fry some bread!  I added cucumbers for some refreshing crunch.  These bad boys didn’t last long.  My whole family devoured them within minutes!  To think for years I just toasted the bread - shame on me.

Tomato Cucumber Bruschetta

  • 2 medium beefsteak tomatoes, chopped in 1/2" dice
  • 2 kirby cucumbers, chopped in 1/2" dice
  • 2 tablespoons extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1/2 cup basil chiffonade*
  • 2 teaspoons balsamic vinegar
  • kosher salt to taste
  • 1 french baguette
  • 4 - 5 tablespoons butter
Cooking Directions
  1. In a medium bowl combine tomatoes and cucumbers. Set aside. In a medium saucepan heat olive oil on medium high and add garlic. Cook 2-3 minutes while stirring. Do not let the garlic brown. When slightly cooled, add oil mixture to tomatoes with the balsamic, half the basil and salt. Let sit at room temperature or cover and store in the refrigerator for up to two hours.
  2. Slice baguette on the bias in 1/2" pieces. In a large saucepan melt butter on medium high heat. Place baguette slices in pan and "toast" on each side for 3 minutes or until bread is golden brown.
  3. Place bread on a large platter and evenly divide tomato cucumber mixture between the slices. Top with the rest of the basil. Serve right away.
*To chiffonade basil remove leaves from stems and stack leaves of like size.  Carefully roll the stacked leaves into a cylinder and thinly slice vertically.

More Summer Fest cucumber recipes from Food Newtwork's FN Dish:
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Jeanette's Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade 
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm's Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar