Bruschetta with marinated zucchini, pesto, and pine nuts
Prep
75 min
Cooking
5 min
Difficulty
Easy
Instructions
Trim the ends off the zucchini and slice it as thinly as possible, using a mandoline or vegetable peeler.
Transfer the zucchini slices to a bowl, then toss with the strained lemon juice, oil, chopped herbs to taste, salt, and pepper.
Let it marinate in the refrigerator for at least 1 hour (or longer if you have time).
Toast the pine nuts in a nonstick skillet until they turn slightly golden.
Toast the bread in a skillet for a few minutes on each side, or until it becomes golden and crispy.
Assemble the bruschetta: place the marinated zucchini on the bread, add the pesto and pine nuts, and garnish with pepper and herbs.
Products used
Ingredients
4
slices of bread
1
zucchini
1
lemon
30g
pine nuts
mint, parsley
salt, pepper
