Name: Zucchini and goat's cheese bruschetta with salsa rossa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 36.40 gm olive oil, plus extra to brush; 2 garlic cloves, sliced; Pinch of chilli flakes; 250g cherry tomatoes, halved; 600ml jar tomato passata (sugo); 60ml red wine vinegar; 2 zucchinis, thinly sliced lengthways (a mandoline is ideal); 6 slices sourdough bread, halved; 120g soft goat's cheese, crumbled

Zucchini and goat's cheese bruschetta with salsa rossa

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Delicious twist on bruschetta, perfect for starting your meal.

Ingredients:

36.40 gm olive oil, plus extra to brush
2 garlic cloves, sliced
Pinch of chilli flakes
250g cherry tomatoes, halved
600ml jar tomato passata (sugo)
60ml red wine vinegar
2 zucchinis, thinly sliced lengthways (a mandoline is ideal)
6 slices sourdough bread, halved
120g soft goat's cheese, crumbled

Instructions:

Heat the oil in a pan over gentle heat. Sauté the garlic and chili for 30 seconds until aromatic. Mix in the cherry tomatoes and passata, simmer for 5-6 minutes until the tomatoes break down and the sauce thickens. Season generously, then blend in the vinegar. Allow the salsa rossa to cool before serving.
Preheat a chargrill pan over high heat. Brush zucchini with oil and chargrill, turning once, until tender and lightly charred, about 1-2 minutes. Remove from heat and set aside.
Brush the bread with a touch of oil and chargrill for 1 minute per side, or until warm and lightly charred. Top it with some salsa rossa, goat’s cheese, and zucchini, then serve.

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