Bruschetta with zucchini and mozzarella
6 servings
20 minutes
Zucchini and mozzarella bruschetta is a harmonious blend of tenderness and spiciness, reflecting a modern take on traditional Italian appetizers. Thin strips of young zucchini infused with garlic and thyme aromas take on a golden hue from a pinch of turmeric. They are layered on crispy rustic bread, creating the perfect balance of textures. Soft mozzarella melts around the warm vegetables, while sun-dried tomatoes add richness to the flavor. This recipe evokes a sunny morning on a terrace by the coast when the freshness of the ingredients awakens the appetite. Bruschetta is served with chilled white wine that highlights its tenderness. It’s an ideal choice for a light dinner or an elegant appetizer that can surprise and delight.
1
Prepare all the ingredients.
2
Slice the zucchini into strips using a vegetable peeler.
- Baby courgettes: 1 piece
3
Crush the garlic clove with the flat side of a knife.
- Garlic: 1 clove
4
Heat a mixture of olive and vegetable oil with garlic and thyme sprigs in a pan.
- Olive oil: 15 ml
- Vegetable oil: 15 ml
- Garlic: 1 clove
- Thyme: 3 sprigs
5
Place zucchini strips in the frying pan, sprinkle with turmeric, and fry while stirring for 2-3 minutes.
- Baby courgettes: 1 piece
- Turmeric: pinch
6
At the end of frying, add salt and pepper to the zucchini and mix again.
- Salt: to taste
- Ground black pepper: to taste
7
Toast the bread in a dry pan or toaster.
- Rustic bread: 6 pieces
8
Place zucchini ribbons on pieces of bread (discard garlic and thyme).
- Baby courgettes: 1 piece
9
Place torn mozzarella balls and sun-dried tomatoes on the zucchini.
- Mozzarella cheese: 240 g
- Sun-dried tomatoes: 6 pieces
10
Serve the ready bruschettas with zucchini and mozzarella with chilled white wine.