Cucumber-Tomato Bruschetta Appetizer

Cucumber-Tomato Bruschetta

So, I received a challenge of sorts. The folks at Kraft asked if I would be interested in taking part in a recipe contest with two other food bloggers. They explained that the contest entailed creating a menu (appetizer, main dish, and dessert) that included their Breakstone’s sour cream. I immediately said yes. I think that most of you know me by now and know that I am 100% authentic. I won’t hawk something that I don’t use just for the sake of a freebie, and recipe contests are no different. I accepted this challenge because I have been using the Breakstone’s brand of sour cream for years and have always been happy with it.

I created this menu while watching the remnants of February’s blizzard slowly melt away and dreaming of warmer, sunnier days. Coming out of winter with the onslaught of heavy meals and rich desserts between Thanksgiving, Hanukkah, Christmas, New Year’s, Super Bowl parties, and Valentine’s Day, I think everyone is feeling an urge for lighter fare. This menu was designed with a spring brunch or lunch in mind, or even a light supper. Not only are these dishes bright and light, they are also quick and easy to prepare, which is perfect for warmer days when no one wants to be stuck inside slaving over the stove for long periods of time when there is sunshine to enjoy.

Cucumber-Tomato Bruschetta

I wanted to create an appetizer that had enough visual appeal to be a star at a fancy shower or tea party, while still being simple enough to assemble that it could be made at a moment’s notice. The bruschetta consists of cucumber, tomato and red onion, is tossed in a creamy, tangy dressing, and brought to life with fresh herbs. The phyllo cups are the perfect vehicle to serve the bruschetta, and the ability to pick up and eat them without needing a plate or utensil is a huge benefit for any hostess!

In the next two weeks you will also be seeing my main dish – Italian Chicken Salad Sandwich on Ciabatta with Pesto Spread – and my dessert – Honey-Vanilla Sour Cream Pound Cake. Both are absolutely delicious and perfect for any occasion over the coming months. Consider this menu a great big welcome party for spring and summer! Bring on the sun!

Cucumber-Tomato Bruschetta in Phyllo Cups

Yield: 30 appetizers

Prep Time: 20 minutes

Total Time: 20 minutes


1 medium cucumber, finely diced
1 tomato, seeded and finely diced
1 small red onion, finely diced
¼ cup Breakstone's Sour Cream
3 Tablespoons cream cheese, softened at room temperature
2 teaspoons lemon juice
2 Tablespoons finely chopped chives
2 Tablespoons finely chopped parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 packages phyllo cups (found in the freezer section)


1. Remove phyllo cups package from freezer – they will come to room temperature while you assemble the rest of the appetizer.

2. In a medium bowl, toss the cucumber, tomato and onion to combine.

3. Using a spoon, mix the sour cream and cream cheese in a small bowl. until thoroughly combined. Stir in lemon juice, salt, pepper, chives and parsley.

4. Toss the vegetables with the sour cream mixture to combine.

5. Spoon the bruschetta into each phyllo cup, filling each evenly.

6. Top with finely chopped chives and serve.

Disclaimer: This post was sponsored by Breakstone’s sour cream in conjunction with the recipe contest.


39 Responses to “Cucumber-Tomato Bruschetta Appetizer”

  1. sugar plum fairy on March 29, 2010 at 3:56 am

    Oh dear brown eyed baker….u have my vote…one for every single day ,i know what the votes mean coz i was once asking for votes and i know how special it felt when i got a great response and won the vote part of it….
    ok lemme check till when we have to vote daily for u and if i hop around another laptop ,u’ll get a vote there toooo…:-)))


  2. Barbara on March 29, 2010 at 4:10 am

    Beautiful recipe! I regret not being able to vote but I’m not resident in the U.S.!


  3. sugar plum fairy on March 29, 2010 at 4:14 am

    oK guess the voting hasnt begun and will start in a bit :-)))


  4. Catherine on March 29, 2010 at 4:56 am

    These look beautiful! I live in the Scotland but I’ll see if I’m still allowed to vote for you 🙂


  5. linda on March 29, 2010 at 5:31 am

    you WILL have MY VOTE…just as soon as the voting begins!
    thanks michelle…& best of luck!


  6. Randy on March 29, 2010 at 6:34 am

    They look lovely and sound quite tasty… but they’re NOT bruschetta. Bruschetta is the BREAD, not the topping. At its simplest, bruschetta is grilled bread rubbed with garlic and brushed with olive oil. This is cucumber-tomato salad in phyllo cups. (I’ll still be making it, mind you!)


  7. Katrina on March 29, 2010 at 7:16 am

    These look lovely. No doubt you’ll win.


  8. Janene on March 29, 2010 at 9:09 am

    I will vote for you as well – I’m also going to try making these for my SIL’s house for Easter. I haven’t committed to making anything yet and these look yummy AND easy!


  9. kristan roland on March 29, 2010 at 9:34 am

    These look delicious!! You have my voter for sure!!


  10. Lauren on March 29, 2010 at 10:05 am

    It was as if you climbed into my brain and made me an appetizer out of ALL OF MY FAVORITE THINGS. I’m stealing this recipe and using it for my next party. Or for my breakfast, lunch, and dinner.


  11. Maria on March 29, 2010 at 10:42 am

    What a fun appetizer. Great for any party!


  12. Heather (Heather's Dish) on March 29, 2010 at 12:03 pm

    ADORABLE! i wonder if it would taste good with zucchini as well? i’m not the biggest fan of cucumber, but those are STUNNING!


  13. Cookin' Canuck on March 29, 2010 at 12:21 pm

    Beautiful recipe! I put my vote in.


  14. Beth on March 29, 2010 at 1:10 pm

    I voted! Those recipes look great!


  15. Sara @ Our Best Bites on March 29, 2010 at 1:50 pm

    Yum, this looks so good! I love anything in a phyllo cup 🙂 How funny that we both did crazy twist on bruschetta! I love your photos- everything looks so bright and fresh!



  16. Donna on March 29, 2010 at 3:17 pm

    I signed up and voted for you! The list of ingredients includes all my favorite flavors. I printed the entire menu and will be serving this up for a family Sunday Brunch. Thank you and I’m rooting for you!


  17. Taylor on March 29, 2010 at 4:46 pm

    Your menu looks great and I’ll make sure to vote for you every day!


  18. Jennifer on March 29, 2010 at 4:54 pm

    Looks fantastic! I voted 🙂


  19. Amy on March 29, 2010 at 5:41 pm

    Your menu looks and sounds delicious! You’ve got my vote. Best wishes on the contest.


  20. Fuji Mama on March 29, 2010 at 7:13 pm

    What a fabulous recipe! It is so colorful too–very visually appealing!


  21. Dianna on March 29, 2010 at 7:40 pm

    I voted! Good luck to you. This looks like a winning recipe to me!


  22. Brie on March 29, 2010 at 8:57 pm

    oh, wow, these look delicious! i’ll be sure to vote for you everyday as your recipes look scrumptious!


  23. Tammy on March 29, 2010 at 9:08 pm



  24. citronetvanille on March 29, 2010 at 11:22 pm

    Gorgeous appetizers!


  25. Bob on March 30, 2010 at 1:03 pm

    I’ll definitely vote! Great appetizers.


  26. pita bread on March 30, 2010 at 5:15 pm

    Wonderful, seem good for an apetizer or a snack. I’m keeping fingers crossed that you’ll get the most votes!


  27. S on March 30, 2010 at 5:35 pm

    Wow those look really good! I’ll have to make something like that someday! Good luck with the contest!


  28. linda on March 31, 2010 at 6:55 am

    V O T E D for B E B!!!


  29. Deanna on April 2, 2010 at 10:11 am

    I`ve never used phyllo cups. Do you not have to bake them? Is the whole appetizer cold? Looks delicious!!! Thanks


    • Sarah on July 15th, 2010 at 10:00 pm

      I had the same question. I assume you’d let them cool, but don’t you have to bake the phyllo cups?? I want to make these for a gtg this Sunday!


  30. Amanda Meadows on April 3, 2010 at 9:55 pm

    What a wonderful recipe! It looks delicious and I love the fact that there are cucumbers in it 🙂


  31. Pingback: 36 Fabulous Recipes for Summer | Brown Eyed Baker

  32. Pingback: 40 Healthy Recipes for 2011 | Brown Eyed Baker

  33. Stacy on March 16, 2011 at 1:14 pm

    BEB- these look so good!


  34. Pingback: 50 Easter Recipes | Brown Eyed Baker

  35. Pingback: friday five. | The Glitter Life

  36. Lacey on March 15, 2014 at 10:33 pm

    I don’t like tomatoes, do you know what I could substitute in this recipe?


    • Michelle on March 17th, 2014 at 8:53 am

      Hi Lacey, You can just omit the tomatoes and use more cucumbers.


      • Lacey on March 17th, 2014 at 6:40 pm

        Thank you. 🙂


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)