Zucchini and Pine Nut Bruschetta |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Ingredients:
1 breadstick |
2 garlic cloves, peeled and halved |
2 tablespoons olive oil |
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.
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