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Zucchini Bruschetta with Gouda
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bruschettas-courgettes-gouda-4668.jpg
PT15M
PT05M
PT20M
In a frying pan over medium-high heat, melt butter and cook zucchini with garlic and onions for 2 to 3 minutes.Remove from heat, add basil and Cayenne. Salt and pepper generously.Preheat broiler.Top slices of baguette with about 15 mL (1 tbsp) of zucchini mixture. Cover with cheese and broil until cheese is melted.Serve hot or cold with an apéritif or as an appetizer, with a salad.
4
Metro / Photo: Producteurs Laitier du Canada
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1 Tbsp. (15 mL) butter
1 1/2 cups (375 mL) diced zucchini
2 cloves garlic, chopped
1/3 cup (80 mL) chopped red onions
2 Tbsp. (30 mL) chopped fresh basil or 10 ml (2 teaspoon) dried basil
1 pinch Cayenne
Salt and freshly ground pepper
1 loaf baguette, sliced
1 cup (250 mL) shredded canadian gouda
Zucchini Bruschetta with Gouda
4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
1 1/2 cups
(375 mL)diced zucchini
-
2
cloves garlic, chopped
-
1/3 cup
(80 mL)chopped red onions
-
2 Tbsp.
(30 mL)chopped fresh basil or 10 ml (2 teaspoon) dried basil
-
1 pinch
Cayenne
-
Salt and freshly ground pepper
-
1
loaf baguette, sliced
-
1 cup
(250 mL)shredded canadian gouda
Preparation
In a frying pan over medium-high heat, melt butter and cook zucchini with garlic and onions for 2 to 3 minutes.
Remove from heat, add basil and Cayenne. Salt and pepper generously.
Preheat broiler.
Top slices of baguette with about 15 mL (1 tbsp) of zucchini mixture. Cover with cheese and broil until cheese is melted.
Serve hot or cold with an apéritif or as an appetizer, with a salad.
Source :
Metro / Photo: Producteurs Laitier du Canada
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
