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| Zucchini and goat's cheese bruschetta with salsa rossa |
Makes 12
This is a great alternative to traditional bruschetta and makes a lovely starter
Zucchini and goat's cheese bruschetta with salsa rossa ingredients: 2 tbs olive oil, plus extra to brush. 2 garlic cloves, sliced. Pinch of chilli flakes. 250g cherry tomatoes, halved. 600ml jar tomato passata (sugo) 1/4 cup (60ml) vinegar. 2 zucchinis, thinly sliced lengthways (a mandoline is ideal). 6 slices sourdough, halved. 120g soft goat's cheese, crumbled
Zucchini and goat's cheese bruschetta recipe: 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. Place a chargill 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. 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. By then, the Zucchini and goat's cheese bruschetta with salsa rossa is ready
