Vegetarian Bruschetta Recipe
Italian vegetarian bruschetta, super easy to make. This bruschetta can be eaten as canape', dinner, lunch, or even as party food. Perfect for all the family and kids and for those who want to have healthy recipes but still want to have delicious tasty food.
Servings: 4 people
Calories: 241kcal
Equipment
- Chopping board
- Knife
- Frying pan
- Medium Bowl
- Spoon
- Fork
- Medium oven tray
Ingredients
Bread toast
- 11/12 slice bread baguette
Sauté courgette
- 2 tablespoon olive oil extra virgin
- ½ onion cut finely
- 467 gr romanesco courgette cut it into slice 0.5 ml thick
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ glass dry white wine Verdicchio
Ricotta cream
- 250 gr ricotta cheese well drain
- 1 garlic glove cut finely
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ unwaxed lemon Zest grated
Instructions
- Preheat the oven at 230°C/ 200 °C fan / 450°F
Sauté courgette
- Sautéed the onion and the extra virgin olive oil for 6 minutes on medium heat in a quite large frying pan. Once the onions are becoming slightly brown add the courgette, the salt, and the thymes leaves, stir well and let it cook on medium heat. Stir the courgette every now and then. After 30 minutes the courgettes are starting to get a bit golden, now it’s time to pour the white wine, stir again and let cook for 15 minutes until the alcohol has been evaporated. Turn the heat off and set it aside.
Ricotta cream
- Add the ricotta cheese, the salt, the ground pepper, and the lemon zest in a medium bowl and whisk with a fork until well combined.
Bread toast
- Toast the slices of bread for 10 minutes in an oven tray.
Assembly
- Once the slices of bread are well-toasted spread on each one the ricotta, set down the courgette, add few leaves of thyme, and sprinkle with some Extra virgin olive oil.
Vegetarian Bruschetta Recipe