Ingredients
-
-
1
-
2
-
2
-
-
2
-
1
-
2
-
1
-
1
-
2
-
6
-
2
-
2
-
1
Directions
Zucchini and Pine Nut Bruschetta, Adapted from a recipe in ‘The Australian Women’s Weekly’s TAPAS antipasto mezze’ , This made a nice brunch today quartered the recipe and added a spash of balsamic vinegar Thanks! Made for Newest Zaar Tag
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Steps
|
1
Done
|
Trim the Ends from the Bread Stick, Cut the Bread Into 1 Cm Slices and Grill or Toast the Bread on Both Sides Until It Is Lightly Browned; Rub the Garlic Halves Over One Side of Each Slice of Toasted Bread and Brush Lightly With Olive Oil. |
|
2
Done
|
Heat the Oil in a Medium Pan; Saute the Nuts, Garlic and Eggplant, Stirring Occasionally, For 5 Minutes. |
|
3
Done
|
Add the Tomato, Zucchini, Olives, Sultanas and Vinegar; Cook, Stirring Until the Zucchini Is Soft; Then Allow the Mixture to Cool. |
|
4
Done
|
Add the Basil and Parsley and Stir Until It Is Well-Combined With the Other Ingredients. |
|
5
Done
|
Spoon the Vegetable Mixture Onto the Toasts and Serve as Part of a Mezze Platter or as Appetisers. |
