simple way to make perfect Zucchini and goat’s cheese bruschetta with salsa rossa

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and goat’s cheese bruschetta with salsa rossa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Table of Contents


  • 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 goat’s cheese, crumbled


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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 goat?s cheese and zucchini, then serve.

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