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Zucchini and Pine Nut Bruschetta

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“Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'.”
READY IN:
25mins
SERVES:
25
YIELD:
25 zucchini and pine nut bruschetta
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the ends from the bread stick, cut the bread into 1 cm slices and grill or toast the bread on both sides until it is lightly browned; rub the garlic halves over one side of each slice of toasted bread and brush lightly with olive oil.
  2. Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.
  3. Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.
  4. Add the basil and parsley and stir until it is well-combined with the other ingredients.
  5. Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.

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