Appetizers
Zucchini Bruschetta
Makes 12 bruschetta
Zucchini Bruschetta
Makes 12 bruschetta
A fun summer appetizer when zucchini are abundant.
Nutritional information per bruschetta:Calories 156 (33% from fat)
carb. 19g
pro. 7g
fat 6g sat. fat 3g
chol. 12mg
sod. 309mg
calc. 87mg
fiber 1g
carb. 19g
pro. 7g
fat 6g sat. fat 3g
chol. 12mg
sod. 309mg
calc. 87mg
fiber 1g
Ingredients
- 12 slices (½ inch thick) French bread
- 1 garlic clove, smashed
- 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
- 1 cup whole-milk ricotta, strained
- 2 tablespoons grated Parmesan
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1½ teaspoons fresh mint, thinly sliced, divided
- 1 small zucchini, about 3 ounces
- 1 teaspoon fresh lemon juice
Preparation
- Preheat toaster oven to 375°F. Rub one side of each slice of bread with the garlic and then brush with the tablespoon of olive oil. Bake in oven for about 5 minutes, until golden and crispy.
- Mix the ricotta together with the Parmesan, ¼ teaspoon of salt, ¼ teaspoon of pepper and 1 teaspoon of mint. Reserve.
- Assemble the Cuisinart ® PrepExpress™ with the 9mm Shred/Spaghetti Cone and the Angled Feed Tube. Shred the zucchini and toss together with the lemon juice, remaining salt, pepper and mint.
- Assemble the bruschetta by topping each with 1 tablespoon of the ricotta mixture and then 1 teaspoon of the shredded zucchini.
