SnackAmerican
Cucumber & Feta Bruschetta
Crisp sourdough topped with cool cucumber, cherry tomato, dill and feta with a touch of honey.
20 min 4 servings
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Ingredients
For 4 servings
- 2 piece cucumbers, thinly sliced
- 1 piece small sourdough loaf, thinly sliced
- 100 g feta, crumbled
- 150 g cherry tomatoes, halved
- 30 g fresh dill, chopped
- 40 g honey
- 28 g olive oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 250 kcal
- Protein
- 10 g
- Carbs
- 20 g
- Fat
- 15 g
Allergens: Gluten, Milk, dairy, gluten
Estimated from ingredient data.
Method
Heat the oven to 180°C. Brush the sourdough slices with olive oil and bake for 10–12 minutes, until golden and crisp; cool.
Combine the cucumber, cherry tomatoes, dill and feta.
Season with salt, pepper and a drizzle of honey, folding gently.
Spoon the topping onto the toasts and serve immediately.
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