Zucchini And Goats Cheese Bruschetta With Salsa Rossa

This is a great alternative to traditional bruschetta and makes a lovely starter.

The ingredient of Zucchini And Goats Cheese Bruschetta With Salsa Rossa

• 2 tablespoons olive oil plus extra to brush
• 2 garlic cloves sliced
• pinch of chilli flakes
• 250g cherry tomatoes halved
• 600ml jar tomato passata sugo
• 1 4 cup 60ml red wine vinegar
• 2 zucchinis thinly sliced lengthways a mandoline is ideal
• 6 slices sourdough bread halved
• 120g soft goats cheese crumbled

The Instruction of zucchini and goats cheese bruschetta with salsa rossa

• place the oil in a pan over medium low heat cook garlic and chilli stirring for 30 seconds or until fragrant add the cherry tomatoes and passata then cook stirring occasionally for 5 6 minutes until tomatoes have broken down and sauce has thickened season well then stir in the vinegar set salsa rossa aside to cool
• place a chargrill pan over high heat brush the zucchini with a little oil then chargrill turning once for 1 2 minutes until tender and lightly charred set aside
• brush bread with a little oil and chargrill for 1 minute each side or until warm and lightly charred spoon some salsa rossa onto the bread top with goatu2019s cheese and zucchini then serve

Nutritions of Zucchini And Goats Cheese Bruschetta With Salsa Rossa

calories: 149 853 calories
calories: 5 9 grams fat
calories: 2 5 grams saturated fat
calories: 19 grams carbohydrates
calories: 3 7 grams sugar
calories: n a
calories: 6 2 grams protein
calories: 8 milligrams cholesterol
calories: 324 milligrams sodium
calories: https schema org
calories: nutritioninformation