Zucchini and Pine Nut Bruschetta Recipe #343935
Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'.
25 min | 15 min prep
SERVES 25 , 25 zucchini and pine nut bruschetta
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
- 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.
- Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.
- Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.
- Add the basil and parsley and stir until it is well-combined with the other ingredients.
- Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.
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5 stars