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Bruschetta With Chilli & Lemon Zucchini

Here's how you make Bruschetta With Chilli & Lemon Zucchini
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  • Servings: 12
  • Prep: 10m
  • Cook: 0m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1/3 cup extra virgin olive oil, plus extra to serve (80 ml)
  • 1 garlic clove, minced
  • 1/2 teaspoon dried chilli flakes
  • 1 lemon, juice of
  • 1 zucchini, thinly sliced
  • 12 baby zucchini with their flowers, stems very thinly sliced into rounds, petals separated, stamens removed
  • 1 long baguette, thinly sliced and toasted
  • Small mint leaves, to serve
  • CANNELLINI AND ANCHOVY PUREE:-
  • 400 gran cannellini beans, rinsed, drained
  • 1 garlic clove, minced
  • 2 anchovy fillets in oil, drained and finely chopped
  • 1/3 cup olive oil (80 ml)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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