It pleases me to no end to discover something new and tasty in a restaurant, trying to recreate it at home and succeeding. That’s just what happened after trying a new place in little Italy that served these delicious zucchini bruschettas. The balsamic vinegar adds a pop of sweetness to the soft warm vegetables and it’s a mouthwatering treat.
When it comes to entertaining or serving a little appetizer before the main, bruschettas really are the way to go. The toppings are quite inexhaustible but the concept remains the same: toasted bread of your choice, an assortment of pantry items and some fresh toppings.
Ingredients (2 servings):
- Ciabatta Piccola bread (you can use the bread of your choice, I’ve recently just tended to enjoy this one)
- 2-3 medium sized zucchini
- 5-6 Cremini mushrooms
- Olive oil
- Balsamic vinegar
1: Preheat oven to 400F. Slice the ciabattas in half along their length. Place the bread on a baking tray or sheet and drizzle with a little bit of olive oil. Toast in the oven for approximately 20 minutes.
2: While bread is toasting, use a peeler to peel the zucchinis along their length. Fry them in a frying pan in a little bit of olive oil.
3: Fry mushrooms in some olive oil in a separate pan until soft.
4: Once the bread has finished toasting, top them with some of the zucchini and mushrooms.
5: Pop the bruschetta with toppings back into the oven to roast at 400F for approximately 5 minutes.
6: Drizzle on some balsamic vinegar.