02 November 2013

Zucchini, Feta & Chilli Crostini



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]
noun
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...

open sandwich
noun
a sandwich served on only one slice of bread, without a covering slice.
Origin: 
1945–50

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.



Ingredients

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



Directions

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
Two years ago Fennel Ice Cream


Enjoy!

21 comments:

  1. These look gorgeous, Mairi - zucchini, chilli, feta and mint - always a winning combination, and these crostini definitely qualify as a sandwich. I'm bookmarking these - I think they'd make a great pre-dinner pass-round over the forthcoming barbeque season.

    ReplyDelete
    Replies
    1. Thanks Sue, yes they'll be perfect for BBQ season :)

      Delete
  2. So pretty! I love the combination of ingredients, particularly the mint and lemon zest with the zucchini. Definitely something I would enjoy.

    ReplyDelete
    Replies
    1. Thanks Zosia, the mint & lemon just make them so fresh & bright :)

      Delete
  3. The open sandwiches look great. I too love the egg and mayo sandwich, but I do like mine with some mustard.

    ReplyDelete
    Replies
    1. Hi Sunita, now mustard would add a nice little kick to the classic for sure!

      Delete
  4. Oh, I love open face sandwiches (all about the filling over here most of the time...lol). These are so pretty...and look so fresh and lovely. Gorgeous photos...will mark this one to try soon, looks like a perfect lunch to me.

    ReplyDelete
    Replies
    1. Thanks Kayte, it is all about the filling!

      Delete
  5. Oh my, yes I would absolutely love this one! I love the flavor of the bread once it becomes charred and rubbing it with a garlic cloves really turns it into something special. The sharp tangy feta paired with the zucchini and chiles is not only an outstanding color combination but also an outstanding flavor combination. I'll take two for lunch!

    ReplyDelete
    Replies
    1. Thanks Kim, yep it makes the best garlic bread. And the mint also just adds such a great burst of freshness.

      Delete
  6. Good sandwich!! I like the idea of less bread and more goodies on top.

    ReplyDelete
    Replies
    1. Thanks :) Yes less bread makes me feel a little more virtuous!

      Delete
  7. I almost eat my sandwiches open-faced. ;-) These look wonderful--love the fresh flavors and of course the feta--and they are pretty too!

    ReplyDelete
    Replies
    1. Thanks Deb, Donna Hay always does seem to have such pretty food,,,,great to have her photos for inspiration too :)

      Delete
  8. This is just beautiful! I could munch on these the whole day, whenever I feel like it! Love this!

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. Thanks Joyce! They were terribly moreish :)

      Delete
  9. Beautiful, Mairi! You've grilled the bread perfectly.I'm on the hunt for a new appetizer (have some friends coming over this weekend)--this might be it!

    ReplyDelete
    Replies
    1. Thanks Michelle :) The grilled garlicky bread was so good!

      Delete
  10. Your bruschetta looks fantastic, Mairi! I love how filling and refreshing they are -will be great for summer garden parties!

    ReplyDelete
    Replies
    1. Thanks Lucy 😊 I know bring on Summer!

      Delete

Related Posts Plugin for WordPress, Blogger...