Zucchini and Pine Nut Bruschetta

bluemoon downunder's Note:

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

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 25

Yield: 25.0 zucchin ...

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. 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.

Reviews

[Sharon123]

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