Bruschetta With Chilli & Lemon Zucchini

12
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (3510.4 g)
  • Calories 1148
  • Total Fat - 14.1 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 0 mg
  • Sodium - 561.5 mg
  • Total Carbohydrate - 244.6 g
  • Dietary Fiber - 92.1 g
  • Sugars - 114.2 g
  • Protein - 64.3 g
  • Calcium - 1264.9 mg
  • Iron - 35.5 mg
  • Vitamin C - 440.3 mg
  • Thiamin - 2.8 mg

Step 1

To make the cannellini and anchovy puree, place beans, garlic and anchovies in a food processor and whiz until well combined and then with the motor running, gradually add oil and 1 tablespoon hot water, and whiz until smooth.

Step 2

To make the bruschetta, combine oil, garlic, chilli and lemon in a bowl and season and then add zucchini stems and petals, and gently toss to coat.

Step 3

Arrange baguette slices on a platter and spread with cannellini and anchovy puree and top with zucchini mixture, scatter with mint leaves and drizzle with extra oil to serve.

Tips & Variations


No special items needed.

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