Zucchini bruschetta
Ciabatta bruschetta with zucchini, tomatoes, stracciatella, and garlic.
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Nutrition
per serving- kcal
- 245
- Protein
- 8 g
- Fat
- 10 g
- Carbs
- 30 g
Ingredients
for 4 servings- ciabatta1 pcs
- zucchini1 pcs
- tomatoes3 pcs
- stracciatella100 g
- garlic3 pcs
- chilito taste
- saltto taste
- olive oil1 tbsp
Method
11 stepsSlice the ciabatta into pieces approximately 1.5-2 cm thick.
Brush the ciabatta slices with olive oil on one side.
Place the ciabatta slices on a baking sheet, oiled side up.
Bake in an oven preheated to 180°C for 5-7 minutes until golden brown.
Cut the zucchini into thin rounds or half-moons.
Dice the tomatoes.
Mince the garlic.
In a bowl, mix the sliced zucchini, tomatoes, stracciatella, minced garlic, chili, and salt.
Add olive oil to the mixture and stir.
Place the resulting mixture onto the toasted ciabatta slices.
Serve the bruschetta immediately after preparation.