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    You are in: Home / Australian / Zucchini and Pine Nut Bruschetta Recipe
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    Zucchini and Pine Nut Bruschetta

    Zucchini and Pine Nut Bruschetta. Photo by Sharon123

    1/1 Photo of Zucchini and Pine Nut Bruschetta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    bluemoon downunder's Note:

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

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    Serves: 25


    zucchin ...

    Units: US | Metric




    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.

    Ratings & Reviews:

    • on March 18, 2009


      This made a nice brunch today. quartered the recipe and added a spash of balsamic vinegar. Thanks! Made for Newest Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini and Pine Nut Bruschetta

    Serving Size: 1 (31 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 46.1
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 37.5 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.5 g
    Sugars 1.0 g
    Protein 0.8 g

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