Roasted tomato and zucchini bruschetta is ideal for a quick lunch/dinner when you have little time to cook something elaborate.
However, it is also perfect for a delicious appetizer before dinner.
So if you want to impress your friends with a delicious and awesome looking snack, make sure to check out this recipe!
This specific recipe is a very simple recipe, and there are no complicated steps in the preparation.
Zucchini begin their season in late spring to continue bearing fruit throughout the summer.
If you want to make excellent recipes with zucchini, make sure to take advantage of the time of year that runs roughly from May to September.
And this is one of the recipes with zucchini that I really like.
Perfect as an appetizer and then accompanied by this delicious pasta with zucchini.
Why I Love This Bruschetta
When you decide to make a bruschetta, the great thing is that you can go wild with your imagination.
This bruschetta with roasted tomato and zucchini bruschetta tastes super fresh.
It is very easy to prepare and only needs very few ingredients.
What Do You Need To Make This Bruschetta?
Zucchini: for this recipe I chose to use green squash zucchini.
They are perfect to prepare, cut into rounds and sauteed.
Green zucchini are regular-shaped zucchini, more or less long, with a color that can become dark and have streaks, depending on the variety: among the most common, they are very watery and have a delicate flavor.
Recognizing fresh ones
The appearance of zucchini is very important.
Be wary of the huge ones you see in the supermarket, as this is often a symptom of accelerated cultivation and you would end up with a vegetable that falls apart in cooking by releasing too much water.
I much prefer small, beautifully turgid zucchini that are evenly stiff and unharmed: there should be no cuts or dents on the surface, no soft areas even near the flower attachment.
Fresh cream cheese: I used philadelphia cheese. It tastes almost as sweet as ricotta but has a different texture due to different production techniques.
Other cheeses I can recommend are buffalo mozzarella.
A fresh PDO (protected designation of origin) cheese, it is made by processing exclusively buffalo milk; the name comes from the cheesemaker who, to produce it, ‘mozza’ the spun paste and give it shape. The color of the mozzarella is typically porcelain white, and when cut it produces whey that tastes like milk enzymes.
Or ricotta cheese is also perfect for this bruschetta.
Cherry tomatoes: for this recipe I chose to roast my cherry tomatoes.
I love the flavor of roast tomatoes.
The roasted tomatoes will dry from excess water, resulting in juicy, soft, flavorful and fragrant tomatoes!
Bread: the ideal bread for making this bruschetta is any homemade bread which you like.
What Is The Best Bread To Use For Bruschetta?
Bruschetta bread should be firm and without large honeycombs in the crumb.
If the crumb in fact has large “holes,” the seasoning so carefully placed on the slice of bread is bound to fall off irretrievably while seasoning the bruschetta, or while eating it.
The ideal bread, therefore, is homemade bread, since apart from its certainly better taste than industrially produced bread, it is more resistant to baking and manages to bake externally without compromising the typical internal softness of the crumb, which must absolutely be preserved in the preparation of a perfect bruschetta
How To Make This Bruschetta
The procedure for preparing this bruschetta is very simple.
First we put the cherry tomatoes in the oven with garlic, oil, salt and pepper, and let them cook for about 15 minutes.
Meanwhile we sauté the zucchini in a pan.
Prepare the cream cheese with salt, pepper and chives.
In the same pan where we sauteed the zucchini, let’s toast the bread with a little oil.
After all our ingredients are ready it is time to assemble the bruschetta.
Spread the cheese in the bread, put the zucchini and cherry tomatoes and finish it all with a drizzle of extra virgin olive oil and chives.
Attractive looking roasted tomato and zucchini bruschetta that you can make at home for your family and friends!
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Bruschetta with zucchini and roasted tomatoes, a fresh recipe for a quick lunch!
- 1 Medium zucchini
- 8 Cherry tomatoes
- 3/4 Cup fresh cream cheese ( philadelphia cheese)
- 3 Garlic gloves
- Salt and pepper to taste
- First prepare the cherry tomatoes. Put them in a baking dish with 2 whole garlic cloves ( they will give flavor), salt and pepper and a drizzle of olive oil. Put them in the oven for about 15 minutes at 400 F .
- Cut zucchini into slices and then into half moons. Saute them in a pan with a clove of garlic and olive oil for about 5 minutes.
- In a bowl place cream cheese with a pinch of salt, pepper and chives and mix well.
- In the same pan where we sauteed the zucchini, toast the bread with a drizzle of oil on both sides.
- Spread a generous spoonful of cream cheese on the bread.
- Place the zucchini on top, and then add the roast cherry tomatoes. Finish it off with a drizzle of olive oil and the chives.
Assemble the bruschetta:
Amount Per Serving: Calories: 339Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 88mgSodium: 428mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 7g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.