This fresh and flavorful Tzatziki Crostini is perfect for using up all of those summer garden cucumbers and serving at barbecues!
Does anyone else have family members with an insane amount of cucumbers this time of year? These Tzatziki Crostini are one of my favorite ways to use them up!
For just about every potluck, my mom makes her cucumber sandwiches. From what I know, she simply mixes softened cream cheese with a ranch seasoning packet and spreads that on a sliced baguette. Each one gets topped with a slice of cucumber, and that’s it! It’s so simple, but they’re devoured every single time. Those were the loose inspiration for these Tzatziki Crostini. Basically, I wanted Tzatziki on toasts but with cubes of cucumber instead of shreds. Like, cucumber yogurt bruschetta, if you will.
These Tzatziki Crostini are so fresh, so crispy, and full of flavor. Make them for your next cookout, potluck, barbecue, or other social gatherings!
Ingredients and Subs
English cucumber – Traditional cucumbers are okay! (see below)
cream cheese – make sure you bring it to room temperature!
plain whole-milk Greek yogurt — You want to use whole milk if possible as it’s less runny
extra-virgin olive oil
fresh mint — Optional
How to make Tzatziki Crostini
In a medium bowl, combine the cucumber, cream cheese, yogurt, lemon juice, olive oil, garlic powder, salt, dill, and mint (if using). Chill until ready to use.
Preheat oven to 400°F. Brush the baguette slices with olive oil and toast until golden and crispy, about 4 minutes per side. While the bread slices are still warm, rub both sides with the cut side of the garlic clove and season with salt and pepper.
When cooled, top the toasts with the cucumber mixture and garnish with dill, if desired. Serve chilled.
What’s the Difference between English Cucumbers and Common Cucumbers?
Generally, the two can be used interchangeably. Traditional cucumbers have thicker skin, larger seeds, and a shorter, fatter stature. English cucumbers are longer, and with thinner skin and little to no seeds, it’s the easier more palatable option.
If I can’t find an English cuke, I make sure to peel off most of the skin and de-seed it with a spoon. You don’t HAVE to do that, but I think it makes them more pleasant. You can typically find common cucumbers in bulk at the grocery store, whereas English cucumbers will usually be individually wrapped.
More Summer Snack Recipes You’ll Love!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 1 large english cucumber, diced
- 2 oz softened cream cheese
- 1/3 cup plain whole milk Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- ½ tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint
- 1 baguette, sliced
- 1 garlic clove, cut in half
- Extra-virgin olive oil, for drizzling
- In a medium bowl, combine the cucumber, cream cheese, yogurt, lemon juice, olive oil, garlic powder, salt, dill, and mint, if using. Chill until ready to use.
- Preheat oven to 400°F. Brush the baguette slices with olive oil and toast until golden and crispy, about 4 minutes per side. While the bread slices are still warm, rub both sides with the cut side of the garlic clove and season with salt and pepper.
- When cooled, top the toasts with the cucumber mixture and garnish with dill, if desired. Serve chilled.
See the blog post above.