Zucchini and Pine Nut Bruschetta

Ingredients

bruschetta

• 1 breadstick
• 2 garlic cloves, peeled and halved
• 2 tablespoons olive oil

topping

• 2 tablespoons olive oil
• 1 tablespoon pine nuts
• 2 garlic cloves, finely minced

• 1 (60 g)  baby eggplants, finely chopped

• 1 (130 g)  tomatoes, finely chopped

• 2 (180 g)  zucchini, finely chopped
• 6 kalamata olives, pitted, finely chopped
• 2 tablespoons sultanas
• 2 teaspoons red wine vinegar
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh flat-leaf parsley, finely chopped

Directions

1. 1

   Trim the ends from the bread stick, cut the bread into 1 cm slices and grill or toast the bread on both sides until it is lightly browned; rub the garlic halves over one side of each slice of toasted bread and brush lightly with olive oil.

2. 2

   Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.

3. 3

   Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.

4. 4

   Add the basil and parsley and stir until it is well-combined with the other ingredients.

5. 5

   Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.