Chargrilled zucchini, marinated feta & spring pea bruschetta
This Chargrilled Zucchini, Marinated Feta & Spring Pea Bruschetta features smoky zucchini, tangy feta, and fresh peas atop crispy baguette slices. It's a delightful appetizer perfect for summer gatherings.
Cook time 10 min
Prep time 30 min
Ingredients:
2 large zucchini2 tbsp olive oil
1/2 baguette (french bread)
2 garlic cloves
1 cup feta cheese
3 slices prosciutto
1/2 cup peas
Delight in the flavors of summer with this Chargrilled Zucchini, Marinated Feta & Spring Pea Bruschetta. This appetizer combines the smoky aroma of chargrilled zucchini, the tangy richness of marinated feta cheese, and the freshness of spring peas, all perched atop a crisp slice of baguette. The addition of prosciutto adds a savory touch that's sure to elevate your taste experience.
Instructions:
- Wash the zucchinis thoroughly.
- Slice them lengthwise into thin strips, about 1/4-inch thick.
2. Chargrill the Zucchinis:
- Preheat a grill or grill pan over medium-high heat.
- Brush the zucchini slices with some olive oil on both sides.
- Place the zucchini slices on the grill.
- Cook for 3-4 minutes on each side, until they have nice grill marks and are tender but still firm.
- Remove them from the grill and set aside to cool slightly.
- Slice the baguette into 1/2-inch thick slices.
- Toast the slices on a grill or in an oven at 375°F (190°C) for about 5-7 minutes, or until they are golden and crispy.
4. Prepare the Garlic:
- Peel the garlic cloves.
- Once the baguette slices are toasted, rub each slice with a garlic clove to infuse it with garlic flavor.
- Cut the feta cheese into small cubes or crumble it into a bowl.
- Drizzle with a bit of olive oil and mix well to coat the cheese evenly.
- If you're using fresh peas, blanch them in boiling water for about 2-3 minutes until they are tender, then rinse under cold water to stop the cooking process.
- If using frozen peas, simply thaw them according to package instructions.
- On each toasted baguette slice, place a piece of grilled zucchini.
- Top with a few peas and a bit of marinated feta cheese.
- Tear the prosciutto slices into smaller pieces and place on top.
- Drizzle the assembled bruschetta with a little more olive oil, if desired.
- Optionally, sprinkle with fresh herbs such as basil, mint, or parsley for extra flavor.
- Arrange the bruschetta on a serving platter.
- Serve immediately while the bread is crisp and the toppings are fresh.
This Chargrilled Zucchini, Marinated Feta & Spring Pea Bruschetta is the perfect appetizer to kick off any meal. The harmonious blend of smoky, tangy, and fresh flavors, combined with the crispness of the baguette, makes for a delightful bite. It's an easy, yet elegant dish that will surely impress your guests.
Chargrilled zucchini, marinated feta & spring pea bruschetta FAQ:
Grill the zucchini slices for about 3-4 minutes on each side until they have nice grill marks and are tender but still firm.
You can substitute prosciutto with cooked bacon, turkey bacon, or omit it entirely for a vegetarian option.
Store leftover bruschetta in an airtight container in the refrigerator for up to 2 days. However, note that the bread may become soggy.
Yes, you can use other breads such as ciabatta, sourdough, or even gluten-free bread depending on your preference.
Use a quality block or crumbled feta that is not packed in brine for better marinating and flavor absorption.
Tips:
- For the best flavor, use fresh, seasonal zucchini and peas.
- Marinate the feta cheese in olive oil, garlic, and herbs overnight for a more intense flavor.
- Make sure your grill is properly preheated to get nice, charred marks on the zucchini.
- Toast the baguette slices just before serving to ensure they stay crisp.
- You can substitute prosciutto with other cured meats like pancetta or even a vegetarian option like sun-dried tomatoes for a different flavor twist.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 10g
Carbohydrates 10g
Fiber 1.63g
Sugar 3.28g
Fat 14g
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