September 01, 2016
Yayyy! More zucchini! Let's just jump right into this tasty (and healthier option) of Bruschetta! (Colleen ate the whole pan... oops!)
1 medium sized zucchini
1 tbsp sun dried tomatoes (the kind in a jar - find them on well.ca)
4 cloves garlic
2 tsp purple curry (or any curry)
1 tbsp grated Parmesan
Pinch of sea-salt
4 tbsp olive oil
handful of cherry tomatoes
Grated jalapeno Monterrey jack cheese (1 tsp per round)
Preheat broiler to 400F
First we need to make the paste to put on top of the zucchini:
Put the sun dried tomatoes, garlic cloves, curry, Parmesan, olive oil and sea salt into the mortar and grind it up into a nice paste (I'm sure a food processor would work too if you want to get fancy with it ;))
Next, slice up your zucchini into slices and lay them on a pan you'd use for broiling.
Spread the bruschetta paste on each of the zucchini slices - don't be shy, use up that paste!
Next, add a slice or two of cherry tomoto and top with a teensy bit of grated jalapeno Monterrey Jack cheese. Bake at 400F for 5 minutes or until the cheese melts and bubbles.
It's a great (and easy) appetizer! Enjoy and let us know how you like them!
Stay tuned for more!
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November 30, 2019
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