Italian

Bruschetta with chilli and lemon zucchini

Name: Bruschetta with chilli and lemon zucchini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: /italian
Ingredients: 1/3 cup (80ml) extra virgin olive oil, plus extra to serve; 2.00 garlic clove, crushed; 1/2 tsp dried chilli flakes; Juice of 1 lemon; 1 zucchini, thinly sliced; 12 baby zucchini with their flowers, stems very thinly sliced into rounds, petals separated, stamens removed; 1 long baguette, thinly sliced, toasted; Small mint leaves, to serve; 400g can cannellini beans, rinsed, drained; 2 anchovy fillets in oil, drained, finely chopped; 1/3 cup (80ml) olive oil

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Bruschetta with chilli and lemon zucchini

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by Silvia Colloca

Cook and author

Aug 01, 2017

Fresh, light and tasty, these will go down a treat at any occasion.

1/3 cup (80ml) extra virgin olive oil, plus extra to serve
1 garlic clove, crushed
1/2 tsp dried chilli flakes
Juice of 1 lemon
1 zucchini, thinly sliced
12 baby zucchini with their flowers, stems very thinly sliced into rounds, petals separated, stamens removed
1 long baguette, thinly sliced, toasted
Small mint leaves, to serve

Cannellini and anchovy puree

400g can cannellini beans, rinsed, drained
1 garlic clove, crushed
2 anchovy fillets in oil, drained, finely chopped
1/3 cup (80ml) olive oil

Method

1.

To make the cannellini and anchovy puree, place beans, garlic and anchovies in a food processor and whiz until well combined. With the motor running, gradually add oil and 1 tbs hot water, and whiz until smooth.
2.

To make the bruschetta, combine oil, garlic, chilli and lemon in a bowl and season. Add zucchini stems and petals, and gently toss to coat.
3.

Arrange baguette slices on a platter and spread with cannellini and anchovy puree. Top with zucchini mixture, scatter with mint leaves and drizzle with extra oil to serve.