Bruschetta: Italian for open sandwich! You can use pretty much anything you want but we love this zucchini version.
Fresh from the garden: zucchini, lemon, garlic, basil
Recipe source: Melissa
Serves: 8 or 24
What to do:
- Preheat the grill on high.
- Slice the loaf in half lengthwise and then slice each half into small slices – you will need about 15 from each half-loaf. Measure 1/4 cup of olive oil into a small bowl and then brush each slice with oil. Place the bread on the grill trays and slide into the top level of the oven to grill for about 1 minute or so each side. Remove when done.
- Wash the zucchini and shake dry, then grate them on to a clean tea towel, then pull up the sides and twist and squeeze tightly over a large bowl to remove as much liquid as possible. Drain and wipe the bowl out and tip the grated zucchini into it.
- Peel and crush the garlic. Wash the basil, picking the leaves off and spin-drying them before finely chopping or tearing them into little pieces.
- Wash the lemon, then dry it and using the microplane grater, zest the lemon.
- Heat 3 tablespoons of oil into the frying pan over medium heat. Add the zucchini and garlic (and chilli flakes if using) and stir-fry for about 5 minutes until zucchini has softened without browning. Remove from heat and season with salt and pepper. Cool for 5 minutes.
- Weigh the feta and then crumble it in to the zucchini, adding in the lemon zest and basil.
- Place the toasted bruschetta slices onto serving plates, spoon the zucchini mixture on and serve!
Notes: Why do we squeeze the zucchini through the tea towel? What is another name for zucchini? How do you pronounce bruschetta?