Ingredients Jump to Instructions ↓

  1. 6 small firm zucchini, cut into long thin slices with a sharp knife Flaky sea salt

  2. 200g slim green beans, trimmed Olive oil

  3. 1/4 cup pine nuts

  4. 6 large slices sourdough bread

  5. 12 small bocconcini buffalo mozzarella balls Handful rocket leaves, trimmed

  6. 2-3 Tbsp balsamic vinegar Small piece parmesan, shaved

Instructions Jump to Ingredients ↑

  1. Bruschetta with buffalo mozzarella and barbecued zucchini ribbons Put 2 Tbsp extra virgin olive oil in a shallow bowl and add the zucchini slices. Toss them in the oil until evenly coated. Cook zucchini in a hot grill pan or over medium heat on a barbecue grill until golden. Transfer to a plate as they are done and sprinkle with sea salt.

  2. Plunge beans into a pan of gently boiling lightly salted water and cook for about 5 minutes, until they just lose their crunch. Drain and refresh with cold water, then pat dry with paper towels. Heat a small frying pan over medium heat with just a smidgen of olive oil and add the pine nuts. Toss pine nuts constantly with a slotted spoon until they are an even golden colour. Tip onto a plate and season with a little flaky sea salt.

  3. Toast the bread in the grill pan or over the barbecue grill, taking care not to let it burn. Put grilled bread on plates (if the bread is very large, cut each slice in half). Drizzle bread generously with extra virgin olive oil and sprinkle lightly with sea salt.

  4. Drain mozzarella balls, pat dry with paper towels then slice thickly. Divide mozzarella among the slices of grilled bread, then top with warm beans, zucchini slices and a little rocket. Season with a little salt, drizzle over a little more oil and splash with balsamic vinegar. Scatter pine nuts over the top and finally garnish with a little parmesan. Serve immediately.

  5. From Taste magazine, September 2008 .


Send feedback