Zucchini and Pine Nut Bruschetta
Elevate your appetizer game with this vibrant and flavor-packed Zucchini and Pine Nut Bruschetta. Perfectly golden baguette slices serve as the crispy base for a creamy layer of lemon-infused ricotta, topped with sautéed zucchini, fragrant garlic, and toasty pine nuts for a nutty crunch. Finished with a sprinkle of fresh basil, this easy-to-make bruschetta is a delightful combination of textures and flavors. Whether you're hosting a summer gathering or looking for a quick, elegant snack, this recipe is ready in under 30 minutes and guaranteed to impress. Perfect for vegetarians and packed with Mediterranean-inspired flair, it’s a simple yet impressive dish you'll want to make again and again!
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Recipe Information
Ingredients
- 1 baguette
- 4 tablespoons olive oil
- 2 medium zucchini
- 2 cloves garlic
- 3 tablespoons pine nuts
- 1 cup ricotta cheese
- 1 lemon
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C).
Slice the baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet and brush both sides with 2 tablespoons of olive oil.
Toast the baguette slices in the oven for 7-10 minutes, flipping halfway through, until golden and crisp. Remove and set aside.
While the bread toasts, trim the ends of the zucchini and dice them into small, uniform pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced zucchini and sauté for about 5-7 minutes, stirring occasionally, until softened and lightly golden.
Finely mince the garlic and add it to the skillet with the zucchini. Cook for an additional 1-2 minutes until fragrant. Remove the skillet from heat.
In a separate small pan, toast the pine nuts over medium heat, stirring frequently, until golden and fragrant, about 2-3 minutes. Be careful not to burn them.
In a small bowl, mix the ricotta cheese with the zest of the lemon and 1 tablespoon of its juice. Season with salt and black pepper to taste.
To assemble, spread a generous layer of the lemon ricotta mixture on each toasted baguette slice. Top with a spoonful of the sautéed zucchini.
Sprinkle the toasted pine nuts over the zucchini and garnish with freshly torn basil leaves.
Serve immediately and enjoy your Zucchini and Pine Nut Bruschetta!
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 7110 mg | 309% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 45.2 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1277 mg | 98% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
