Zucchini and Pine Nut Bruschetta

Total Time
15 mins
10 mins

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'.

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  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. Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.
  3. Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.
  4. Add the basil and parsley and stir until it is well-combined with the other ingredients.
  5. Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.