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Zucchini Goat Cheese Bruschetta

Zucchini & Goat Cheese BruschettaBruschetta (pronounced brusketta), is an Italian antipasto where grilled slices of bread are rubbed with garlic and a splash of olive oil added.  Who would have thought a simple Tuscan recipe of grilled bread could turn out to be so magical.  Variations of bruschetta depend on where one is in Italy.  In Naples you’ll find it topped with chopped tomatoes, oregano or basil.  In Calabria, bell peppers and oregano is added but if you’re a fan of truffle and are in Alba, try a bit of shaved truffle.  Every city has it’s own way of serving this appetizer.  Other versions are served with zucchini, eggplant, mushrooms, bell peppers and with different cheeses.  Try my zucchini and goat cheese bruschetta – it’s an irresistible version with enough substance to keep you satiated until the next course.

Serves 4 to 6
rustic bread, sliced
soft goat cheese
olive oil
1 small clove of garlic, minced
handful Italian parsley leaves, finely chopped
1 zucchini, washed
white balsamic vinegar or white wine vinegar
lemon zest

Using a potato peeler, peel strips from the zucchini and place in a bowl. Add a splash of olive oil, vinegar and season with salt and pepper. Toss to combine and let sit a few minutes – this will soften the zucchini making it more pliable. In the meantime, add cheese to a bowl and a tablespoon or so of olive oil – just enough to make the cheese more spreadable. Add a teaspoon of lemon zest, garlic, parsley leaves, and stir to combine.

Toast bread either under the broiler or in a toaster. Spread the goat cheese mixture on the slices of bread and top with the zucchini ribbons.  Scatter with chopped parsley and serve immediately.

The Culinary Chase’s Note:  Use green zucchini or yellow or a combination of both.  Enjoy!

Zucchini Goat Cheese Bruschetta
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 4 to 6
Ingredients
  • rustic bread, sliced
  • soft goat cheese
  • olive oil
  • 1 small clove of garlic, minced
  • handful Italian parsley leaves, finely chopped
  • 1 zucchini, washed
  • white balsamic vinegar or white wine vinegar
  • lemon zest
Instructions
  1. Using a potato peeler, peel strips from the zucchini and place in a bowl. Add a splash of olive oil, vinegar and season with salt and pepper. Toss to combine and let sit a few minutes – this will soften the zucchini making it more pliable. In the meantime, add cheese to a bowl and a tablespoon or so of olive oil – just enough to make the cheese more spreadable. Add a teaspoon of lemon zest, garlic, parsley leaves, and stir to combine.
  2. Toast bread either under the broiler or in a toaster. Spread the goat cheese mixture on the slices of bread and top with the zucchini ribbons. Scatter with chopped parsley and serve immediately.
Notes
The Culinary Chase’s Note: Use green zucchini or yellow or a combination of both. Enjoy!

 

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