Zucchini And Pine Nut Bruschetta Recipes

Steps:

• Preheat oven to 425 degrees F.
• Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
• Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
• Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

Steps:

• Trim the ends from the bread stick, cut the bread into 1 cm slices and grill or toast the bread on both sides until it is lightly browned; rub the garlic halves over one side of each slice of toasted bread and brush lightly with olive oil.
• Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.
• Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.
• Add the basil and parsley and stir until it is well-combined with the other ingredients.
• Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.