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.
If you like this you might like this Cavolo Nero & Ricotta Bruschetta
One year ago Spicy Broad Bean, Pea & Goat's Cheese Pate
Two years ago Fennel Ice Cream
Three years ago Beetroot, Orange & Black Olive Salad
Enjoy!
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.
ReplyDeleteThanks Sue, yes they'll be perfect for BBQ season :)
DeleteSo pretty! I love the combination of ingredients, particularly the mint and lemon zest with the zucchini. Definitely something I would enjoy.
ReplyDeleteThanks Zosia, the mint & lemon just make them so fresh & bright :)
DeleteThe open sandwiches look great. I too love the egg and mayo sandwich, but I do like mine with some mustard.
ReplyDeleteHi Sunita, now mustard would add a nice little kick to the classic for sure!
DeleteOh, 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.
ReplyDeleteThanks Kayte, it is all about the filling!
DeleteOh 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!
ReplyDeleteThanks Kim, yep it makes the best garlic bread. And the mint also just adds such a great burst of freshness.
DeleteGood sandwich!! I like the idea of less bread and more goodies on top.
ReplyDeleteThanks :) Yes less bread makes me feel a little more virtuous!
DeleteI almost eat my sandwiches open-faced. ;-) These look wonderful--love the fresh flavors and of course the feta--and they are pretty too!
ReplyDeleteThanks Deb, Donna Hay always does seem to have such pretty food,,,,great to have her photos for inspiration too :)
DeleteThis is just beautiful! I could munch on these the whole day, whenever I feel like it! Love this!
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DeleteThanks Joyce! They were terribly moreish :)
DeleteBeautiful, 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!
ReplyDeleteThanks Michelle :) The grilled garlicky bread was so good!
DeleteYour bruschetta looks fantastic, Mairi! I love how filling and refreshing they are -will be great for summer garden parties!
ReplyDeleteThanks Lucy 😊 I know bring on Summer!
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