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Bruschetta with butter-braised zucchini and smoked salmon

Name: Bruschetta with butter-braised zucchini and smoked salmon recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 50g unsalted butter; 1 tbs extra virgin olive oil; 4 eschalots, finely chopped; 2 garlic cloves, finely chopped; 1/2 tsp fennel seeds; 3 (about 270g) zucchini, finely chopped, plus 1 small zucchini, finely sliced to serve; 250g cream cheese, softened, chopped; Finely grated zest and juice of 1/2 lemon, plus extra lemon, to serve; 2 sourdough baguettes, each cut into 12 slices, chargrilled or toasted; 360g smoked salmon, sliced; Chopped chives, to serve

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https://healthimprovements.info/recipes/bruschetta-butter-braised-zucchini-smoked-salmon-recipe/v8279ffd

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by Phoebe Wood

Dec 20, 2019

The ultimate easy starter is right here, with crunchy bruschetta dressed to impress.

50g unsalted butter
1 tbs extra virgin olive oil
4 eschalots, finely chopped
2 garlic cloves, finely chopped
1/2 tsp fennel seeds
3 (about 270g) zucchini, finely chopped, plus 1 small zucchini, finely sliced to serve
250g cream cheese, softened, chopped
Finely grated zest and juice of 1/2 lemon, plus extra lemon, to serve
2 sourdough baguettes, each cut into 12 slices, chargrilled or toasted
360g smoked salmon, sliced
Chopped chives, to serve

Method

1.

Melt butter and oil in a frypan over low heat. Add eschalot and garlic and cook, stirring, for 10 minutes, or until very soft but not coloured. Add fennel seeds and zucchini, season and cook, stirring occasionally, for 14-16 minutes, until very soft. Remove from the heat and cool, then transfer to a blender. Add cream cheese, lemon zest and juice, and whiz until smooth and combined. Season to taste.
2.

Spread over chargrilled sourdough. Top with raw sliced zucchini, smoked salmon and chives, and squeeze over extra lemon to serve.

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