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Bruschetta with feta cheese and cucumber

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Ingredients for 4 servings:

  • ½ cucumber(s)
  • 2 tsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper
  • 250 g sheep’s cheese
  • 1 tbsp pumpkin seed oil or olive oil
  • 1 tbsp yogurt or milk
  • 1 bunch of chives
  • 8 slices of baguette

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the cucumber, halve it, and scoop out the seeds with a spoon. Cut it into very fine cubes. Mix the oil, vinegar, salt, and pepper to make a vinaigrette, toss it with the cucumber cubes, and season to taste. Blend the feta cheese with pumpkin seed oil and yogurt until creamy. Wash the chives and cut them into small rolls. Toast the white bread slices until light brown. Drain the cucumber cubes thoroughly in a sieve. Spread the feta cheese on the warm bread slices, then scatter the drained cucumber cubes over the top. Season with pepper and sprinkle with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bruschetta with feta cheese and cucumber

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