Zucchini and feta bruschetta
( MAKES 24 )
Grill the bread on both sides just before you plan to serve it, so that it doesn’t go limp. Squeezing all of the moisture out of the zucchini before cooking is key to ensure it cooks quickly and retains its texture.
- To make the topping, coarsely grate the zucchini onto a clean teatowel, pull up the sides, twist and squeeze tightly over a sink or bowl to remove liquid. Heat the olive oil in a large frypan and add zucchini, garlic, chili flakes and lemon zest. Stir-fry over a medium heat until zucchini has softened without browning (about 5 minutes).
- Remove from heat and allow to cool for 5 minutes. Mix in feta and the basil leaves and season to taste. To serve, spoon onto crostini or bruschetta bases.
See more of Annabel's interesting toast recipes