Bruschetta With Chilli & Lemon Zucchini
Recipe: #36368
January 27, 2021
Categories: Snacks, Beans, Lemon, Appetizers, Baby Shower, Game/Sports Day No Eggs, Non-Dairy, Vegetarian, Zucchini, Cold Appetizers, more
"From our weekday newspaper The West Australian."
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
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