This week over at I Heart Cooking Clubs we are all about the sandwich. Who doesn’t love the versatile sandwich? I am certainly partial to that classic the cucumber sandwich & a personal favourite would be an egg mayonnaise sandwich. Perfect egg mayonnaise, so more egg than mayo & well seasoned with salt & a good dose of freshly ground black pepper for me. The freshest white bread & butter also requisites to make it the perfect sandwich. That brings me to another favourite; the bacon sandwich which also needs the freshest white bread & butter encasing crispy bacon.
This week I thought of maybe some sort of wrap or some sort of open sandwich & then I stumbled upon these bruschetta.
bru·schet·ta [broo-sket-uh, -shet-uh; Italian broo-sket-tah]
an Italian appetiser consisting of toasted bread slices drizzled with olive oil & usually topped with tomatoes and basil.
Which pretty much is one of these; an open sandwich...
a sandwich served on only one slice of bread, without a covering slice.
So I reckon that means this bruschetta come crostini qualifies as a sandwich for this week’s I Heart Cooking Clubs. It really is just one without a top, which is why this one caught my eye. Fresh bright pale green circles of zucchini flecked with red chilli, chives & lemon zest was just the ticket for a bright, fresh Spring supper. Reading further these were scattered over crispy grilled bread & feta & I was sold.
Zucchini, Feta & Chilli Crostini, adapted from donnahay.com.au
*these were originally bruschetta, I made them crostini & rubbed them with a little garlic before char grilling rather than raw garlic in amongst the zucchini . I also added a little mint as it works so well alongside the zucchini & used a little less oil.
2 zucchini (courgettes), thinly sliced
2 small red chillis, thinly sliced
1 tbsp chives, chopped
1 tbsp mint, chopped
Zest of one lemon
2 tbsp olive oil
1 French baguette, sliced on an angle.
1 garlic clove halved
A little olive oil to drizzle
150g feta, sliced
Salt & pepper
Place the zucchini, chilli, garlic, chives, lemon zest, salt, pepper and oil in a bowl and mix to combine. Rub the garlic clove over the bread & drizzle with a little olive oil. Char grill stove top or pop in a 180C/350F oven for 10 minutes until golden. Top the bread with the feta & the zucchini mixture to serve.
Et voila, a quick, bright & fresh supper on the table in moments. The crispy bread wonderfully crunchy & the creamy, salty feta the perfect foil for the zucchini herbs & chilli. As little crostini these would be the perfect nibble for a summer BBQ.
For more sandwich inspiration head over here.
If you like this you might like this Cavolo Nero & Ricotta Bruschetta
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