Bruschetta with Zucchini and Pine Nuts

Appetizer

Difficulty: Easy Servings: 25 Source:

Ingredients

30 cm french bread stick

2 cloves garlic peeled, halved

2 tablespoons olive oil

Zucchini and Pine Nut:

2 tablespoons olive oil

1 tablespoon pine nuts

1 clove garlic crushed

1 baby eggplant (60g), chopped finely

1 small tomato (130g), chopped finely

2 small zucchini (180g), chopped finely

6 black olives seeded, chopped finely

2 tablespoons sultanas

2 teaspoons red wine vinegar

1 tablespoon fresh basil finely chopped

1 tablespoon flat-leaf parsley fresh, finely chopped

Directions

Toasts: Trim ends from bread stick, cut bread into 1cm slices. Grill or toast bread both sides until browned lightly. Rub garlic over one side of each piece of toast; brush lightly with oil.

Zucchini & Pine Nuts: Heat oil in medium frying pan; cook nuts, garlic and eggplant, stirring, 5 minutes. Add tomato, zucchini, olives, sultanas and vinegar; cook, stirring, until zucchini is soft, cool. Stir through basil and parsley. Spoon vegetable mixture onto toasts.

Notes

Pronounced broos-ketta

Nutrition

Per serving 4.2g fat; 421 kJ