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| Lemon Zucchini Bruschetta |
Ingredients:
2 medium zucchini sliced lengthwise with peeler
1 lemon
coarse salt and pepper
4 slices crusty bread
Extra-virgina olive oil for drizzling
1 or 2 wide shavings of parmesean
In a medium bowl, toss together zucchini and zest and juice from 1
lemon; season with coarse salt and ground pepper. Cover with plastic
wrap and marinate at room temperature until zucchini is softened, about
30 minutes. Heat broiler, with rack in top position. On a rimmed baking sheet, place
4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle
extra-virgin olive oil over each slice. Broil until browned around edges
and tops are toasted, 2 minutes, rotating sheet frequently. To serve,
divide zucchini among toasts, cutting bruschetta in half if desired. Top
each with 1 or 2 wide shavings Parmesan and a drizzle of oil.
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| Chocolate Bruschetta |
Ingredients:
Dark chocolate
Toasts
Fleur de sel
Melt dark chocolate in a double boiler or a heatproof bowl set over a
pan of simmering water, and spoon over toasts (do not rub toasts with
garlic or drizzle with oil in this variation). Sprinkle with fleur de
sel.
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| Ricotta Basil Bruschetta |
Ingredients:
Fresh ricotta
Lemon zest
Toasts
Basil leaves
Delicate honey, such as acacia
Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub
with garlic or drizzle with oil in this variation). Add a few basil
leaves, and drizzle with a delicate honey, such as acacia.
ENJOY!
Courtesy: Martha Stewart
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