Bruschetta with zucchini and cheese
Votes: 1
Time: 17 min.
Complexity: easily
Complexity: easily
Bruschetta with zucchini and cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Baguette, cut into thin slices
- Olive oil
- Salt and freshly ground pepper
- 1 zucchini
- Juice of 1 lemon
- Peeled and halved garlic cloves
- Sliced ricotta cheese or mozzarella
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Cooking the dish according to the recipe:
- Place baguette slices on a baking sheet. Brush with olive oil and sprinkle with salt. Bake in a preheated oven at 220°C (425°F) until golden brown, about 7 minutes. Remove the bread slices from the oven and let cool slightly.
- Using a vegetable peeler, slice the zucchini into thin, long strips. Toss with lemon juice, olive oil, and a generous pinch of salt.
- Rub warm slices of bread with garlic cloves. Top with zucchini, cheese, and freshly ground pepper. Drizzle with vegetable juice.
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