Entrees

Zucchini and goat's cheese bruschetta with salsa rossa

Name: Zucchini and goat's cheese bruschetta with salsa rossa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 2 tablespoons olive oil, plus extra to brush; 2 garlic cloves, sliced; Pinch of chilli flakes; 250g cherry tomatoes, halved; 600ml jar tomato passata (sugo); 1/4 cup (60ml) red wine vinegar; 2 zucchinis, thinly sliced lengthways (a mandoline is ideal); 6 slices sourdough, halved; 120g soft goat's cheese, crumbled

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15m

10m

Zucchini and goat's cheese bruschetta with salsa rossa

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This is a great alternative to traditional bruschetta and makes a lovely starter.

2 tablespoons olive oil, plus extra to brush
2 garlic cloves, sliced
Pinch of chilli flakes
250g cherry tomatoes, halved
600ml jar tomato passata (sugo)
1/4 cup (60ml) red wine vinegar
2 zucchinis, thinly sliced lengthways (a mandoline is ideal)
6 slices sourdough, halved
120g soft goat's cheese, crumbled

Method

1.

Place the oil in a pan over medium-low heat. Cook garlic and chilli, stirring, for 30 seconds or until fragrant. Add the cherry tomatoes and passata, then cook, stirring occasionally, for 5-6 minutes until tomatoes have broken down and sauce has thickened. Season well, then stir in the vinegar. Set salsa rossa aside to cool.
2.

Place a chargrill pan over high heat. Brush the zucchini with a little oil, then chargrill, turning once, for 1-2 minutes until tender and lightly charred. Set aside.
3.

Brush bread with a little oil and chargrill for 1 minute each side or until warm and lightly charred. Spoon some salsa rossa onto the bread, top with goat’s cheese and zucchini, then serve.