Zucchini and Pine Nut Bruschetta
photo by Sharon123
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
25 zucchini and pine nut bruschetta
- Serves:
- 25
ingredients
-
bruschetta
- 1 breadstick
- 2 garlic cloves, peeled and halved
- 29.58 ml olive oil
-
topping
- 29.58 ml olive oil
- 14.79 ml pine nuts
- 2 garlic cloves, finely minced
- 60 g baby eggplants, finely chopped
- 130 g tomatoes, finely chopped
- 2 (360 g) zucchini, finely chopped
- 6 kalamata olives, pitted, finely chopped
- 29.58 ml sultanas
- 9.85 ml red wine vinegar
- 14.79 ml fresh basil, finely chopped
- 14.79 ml fresh flat-leaf parsley, finely chopped
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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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!
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<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!