Easy Entrees

Chargrilled zucchini, marinated feta and spring pea bruschetta

Name: Chargrilled zucchini, marinated feta and spring pea bruschetta
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: Finely grated zest and juice of 1 lemon, plus extra zest to serve; 2 zucchinis, thinly sliced lengthways (a mandoline is ideal); 2 tablespoons olive oil; 1/2 crusty baguette, cut into 12 slices; 1 garlic clove, halved; 250g full cream fetta, drained; 1/2 cup mint leaves, finely chopped, plus extra to serve; 8 slices prosciutto, torn; 1/2 cup fresh or frozen baby peas, blanched, refreshed

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30m

10m

Chargrilled zucchini, marinated feta and spring pea bruschetta

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

For a flavour packed starter try this bruschetta topped with delicious chargrilled zucchini.

Finely grated zest and juice of 1 lemon, plus extra zest to serve
2 zucchinis, thinly sliced lengthways (a mandoline is ideal)
2 tablespoons olive oil
1/2 crusty baguette, cut into 12 slices
1 garlic clove, halved
250g full cream fetta, drained
1/2 cup mint leaves, finely chopped, plus extra to serve
8 slices prosciutto, torn
1/2 cup fresh or frozen baby peas, blanched, refreshed

Method

1.

Combine lemon juice, zucchini and 1 tablespoon oil in a bowl. Season and set aside to marinate for 15 minutes.
2.

Heat a chargrill pan over medium-high heat. Brush bread slices with remaining 1 tablespoon oil, then grill for 1-2 minutes each side until golden and charred. Rub bread with the cut side of the garlic. Set aside.
3.

In 2 batches, chargrill the zucchini (reserving marinade) for 1 minute each side or until tender and lightly charred.
4.

Add feta, lemon zest and mint to the reserved marinade, then season well and stir until a smooth paste.
5.

Spread the feta mixture onto each baguette slice. Top with prosciutto, zucchini, peas and extra zest and mint.