Cucumber Yogurt Bruschetta

I recently went out to lunch with a friend to a new Lebanese restaurant in Geneva. We had both heard really good things and were looking forward to trying the food. We ended up splitting a Cucumber, Yogurt, and Tomato pizza and it was completely amazing! It was probably one of the best pizzas I have ever had. I liked the pizza so much that I decided I had to try to replicated it and ended up with this recipe for cucumber yogurt bruschetta.

Cucumber, Yogurt, and Tomato Bruschetta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 4 minutes

Yield: 6 pieces

Cucumber, Yogurt, and Tomato Bruschetta


  • 1 baguette (or other long skinny bread)
  • plain yogurt
  • 1/2 cucumber, diced into small pieces
  • 1 small - medium tomato, diced into small pieces
  • Oregano
  • Salt
  • Olive Oil


  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Cut the baguette into 6 slices approximate 1/2 inch thick.
  3. Spread a tablespoon full of plain yogurt on each slice of bread.
  4. Top the bread with equal amounts of cucumber and tomato pieces.
  5. Sprinkle each piece with oregano, salt and a drizzle of olive oil.
  6. Bake in the oven for 10 minutes then allow to cool for a few minutes before serving.

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20 Replies to “Cucumber Yogurt Bruschetta”

    • Abby, thanks for stopping by! I had never thought to use yogurt either until I had the pizza dish that inspired this recipe. I love it and I’m definitely going to be using yogurt more often. I hope you like the recipe.

    • Hi Ruth, I completely understand about looking at food blogs and recipes when you’re hungry; I always want to make everything I see! Thanks for stopping by and for hosting Thrifty Thursday.

  1. This is such a great twist on typical bruschetta… i love it! We had a Lebanese-themed dinner last week and this took me back. Yum. Thanks for sharing at Foodtastic Friday Caroline!

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