This is a great low carb spin on Bruschetta; I personally love the extra crunch of the cucumber! I made this for a snack around the holidays a few times, I hope you like it!
2 large cucumbers, sliced in half lengthwise then cut in thirds, remove seeds with spoon
2 cloves garlic, minced
2 tbsp parmesan cheese, shredded
1 cup cherry tomatoes, diced
2 tbsp yellow onion, diced
1 tbsp white balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp dried basil
Fresh cracked pepper
- Prepare cucumber boats, sliced in half lengthwise then cut in thirds, remove seeds with spoon and set on serving tray/plate.
- Mix Bruschetta: all remaining ingredients in a bowl and allow to set for an hour or two. This will help the vinegar to soak into the tomatoes.
- File the cucumber boats with Bruschetta and serve!