Zucchini and Pine Nut Bruschetta

"Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
25mins
Ingredients:
14
Yields:
25 zucchini and pine nut bruschetta
Serves:
25
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ingredients

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directions

  • 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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Reviews

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

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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