Zucchini and goat's cheese bruschetta with salsa rossa

Zucchini-and-goat039s-cheese-bruschetta-with-salsa-rossa

Prepare Time: 0:15 | Cook Time: 0:10 | Difficulty: EASY

This is a great alternative to traditional bruschetta and makes a lovely starter.

Ingredients

Nutrition

Energy

627kJ

Fat saturated

2.50g

Fat Total

5.90g

Carbohydrate sugars

3.70g

Carbohydrate Total

19.00g

Dietary Fibre

2.10g

Protein

6.20g

Cholesterol

8.00mg

Sodium

324.00mg

All nutrition values are per serve.

Method

  1. Place the oil in a pan over medium-low heat. Cook garlic and chilli, stirring, for 30 seconds or until fragrant. Add the cherry tomatoes and passata, then cook, stirring occasionally, for 5-6 minutes until tomatoes have broken down and sauce has thickened. Season well, then stir in the vinegar. Set salsa rossa aside to cool.

  2. Place a chargrill pan over high heat. Brush the zucchini with a little oil, then chargrill, turning once, for 1-2 minutes until tender and lightly charred. Set aside.

  3. Brush bread with a little oil and chargrill for 1 minute each side or until warm and lightly charred. Spoon some salsa rossa onto the bread, top with goat’s cheese and zucchini, then serve.


delicious. – December 2012 , Page 82

Recipe by Valli Little
Photography by Jeremy Simons

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