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.

Zucchini and goat’s cheese bruschetta with salsa rossa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and goat’s cheese bruschetta with salsa rossa is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 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

Method

  • 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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