Two fresh and zesty summer bruschetta toppings - zucchini and lemon, and tomato and basil.

Summer_BruschettaKGF_Medibank (5 of 65) copy
Serves:  6
Fresh from the garden:  Basil, garlic, lemon, sage, tomato, zucchini, zucchini flowers
Season:  Summer/autumn

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • For the bruschetta toasts
  • For the tomato and basil topping
  • For the zucchini and lemon topping
  • Equipment

    What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • For the bruschetta toasts:

  • 1. Cut 1 cm thick oval slices from a sourdough or ciabatta loaf.

  • 2. Toast the slices of bread on a ridged griddle or barbecue plate.

  • 3. Rub the toasts very lightly with the cut clove of garlic. Drizzle a few drops of extra-virgin olive oil over the toasts.

  • 4. Keep slices warm on a baking tray in a very low oven (70°C) for up to half an hour while you make your toppings.

  • For the tomato and basil bruschetta:

  • 1. Toss tomatoes with the salt and allow to sit for 10 minutes in a colander.

  • 2. Toss the basil with the tomatoes.

  • 3. Top half of the bruschetta toasts with a big spoonful of the tomato mix.

  • 4. Drizzle with olive oil and season with salt and pepper, then arrange on platters.

  • For the zucchini and lemon bruschetta:

  • 1. Cut the zucchini on the diagonal into 5 mm slices.

  • 2. Heat half the oil in a non-stick frying pan large enough to hold all the zucchini slices in a single layer. Fry them for 1 minute, then turn and fry for another minute. Lift the slices onto some kitchen paper. Reduce the heat to medium.

  • 3. Add the rest of the oil and the butter. As soon as the butter foams, add the sage leaves and the zucchini flowers. Keep a close watch that neither burns. Lift out the flowers as soon as they are lightly coloured. Cook the sage leaves until they are crisp, then quickly remove from the pan.

  • 4. Overlap the zucchini slices onto the bruschetta toasts.

  • 5. Sprinkle with lemon zest.

  • 6. Season with a little pepper and salt.

  • 7. Scatter crisp sage and a few torn strips of zucchini flower over the bruschetta, and arrange on platters.

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