A gluten free bruschetta with fresh cucumber and easily available stuffing ingredients.
3 to 4 medium cucumbers , peeled
4 ripe tomatoes - blanched and chopped ,
2 garlic - minced
1 tbsp balsamic vinegar
1 tbsp virgin olive oil
8 basil leaves - finely chopped
Salt and pepper to taste
Once the tomatoes have blanched, finely chop them once cool .
Take a mixing bowl, add the tomatoes and mix with the other stuffing ingredients well .
Cut slightly big rounds( thick slices ) of the cucumber and make a small dent with the help of a spoon and fill with bruschetta stuffing.
Or just top bruschetta stuffing on the thick slices of the cucumber as it is .
Serve at room temperature.