Zucchini Bruschetta with Gouda

Recipe ingredients

• 15 mL (1 tbsp) butter
• 375 mL (1 1/2 cups) diced zucchini
• 2 cloves garlic, chopped
• 75 mL (1/3 cup) chopped red onions
• 30 mL (2 tbsp) chopped fresh basil or 10 mL (2 tsp) dried basil
• 1 pinch Cayenne
• Salt and freshly ground pepper
• 1 loaf baguette, sliced
• 250 mL (1 cup) shredded Canadian Gouda

Preparation

In a frying pan over medium-high heat, melt butter and cook zucchini with garlic and onions for 2 to 3 minutes.

Remove from heat, add basil and Cayenne. Salt and pepper generously.

Preheat broiler.

Top slices of baguette with about 15 mL (1 tbsp) of zucchini mixture. Cover with cheese and broil until cheese is melted.

Serve hot or cold with an apéritif or as an appetizer, with a salad.

Suggestion

Weekend Version: Grilled Zucchini with Gouda.
Cut zucchini into pieces 2.5 cm (1 inch) long. Scoop out a hollow in centre of each piece and chop, using it in this recipe instead of diced zucchini. Prepare the recipe as above, adding 45 mL (3 tbsp) of chopped sun-dried tomatoes to zucchini mixture. Brush zucchini pieces with extra butter and grill them on barbecue. Fill each hollow with zucchini/tomato mixture, cover with cheese and cook until cheese is melted.

You can serve 4 to 6 people by making bigger Zucchini Bruschetta with Gouda, using slices of crusty bread (French, Italian, Belgian, etc.) about 10 cm (4 inches) across.

You can also use different vegetables (alone or mixed), such as mushrooms, blanched asparagus, sweet peppers, eggplant, etc.

For a change of taste, try with Canadian Provolone, Mozzarella, Cheddar, Swiss, etc.

Recipe from Dairy Farmers of Canada

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top