Toasted bruschetta with zucchini, feta and mint is a quick and simple lunchtime feed by itself, or you can have them along side some soup (try my cauliflower one, spicy chorizo one or my tomato one) to make it a little fancy or you can make them smaller and serve up as canapés for a festive drinks party.
Zucchini (courgettes) are in abundance at the farmers markets, supermarket shelves or your local green grocers. They are currently in season and this is the best time of year to buy them. Try my other mouth-watering recipes including zucchini; zoodles, drop & toss salad, Winter warming salmon & zucchini salad, country veggie & chicken pie)
1 Sml Zucchini, thinly sliced lengthways with a potato peeler (need about 10-12 slices)
3-4 Slices Sourdough (1-2 cm thick)
1 Garlic Clove, crushed
30g Greek Feta, crumbled
Lg Handful Mint leaves, torn
Sea Salt & Ground Pepper
In a small bowl two parts olive oil to one part balsamic
- Grab a griddle pan, medium heat, add about 1tbsp coconut oil. Let is melt before adding the slices of zucchini flat on the griddle pan. Once charred on one side, flip over do the same on the other. Remove and place on a plate.
- Rub the sourdough bread in some coconut oil and 1/4 garlic for each slice. Place in hot griddle pan and let it char either side.
- Time to load up your bruschetta. Grab a plate or board. Sprinkle feta on toasted bread, followed by your ribbons of charred zucchini (evenly distribute). Finish with torn mint leaves, seasoned with sea salt and pepper.
- I finish with a little dipping bowl of simple olive oil and balsamic (1 part oil to 2 parts vinegar) which I add about 1 tsp to each bruschetta before I am about to serve.
*Gorgeous Duckling jug (perfect for dressings) from Mona Lisa Pottery, made in Sydney. Perfect little stocking fillers this Christmas