Ingredients
Scale
- 1 clove garlic, peeled and smashed with the side of your knife
- 1 – 2 Tablespoons Olive oil
- About 2 cups of chopped fresh sweet garden tomatoes
- 1 teaspoon balsamic vinegar
- Salt & freshly ground pepper, to taste
- Several fresh basil leaves
- 1 – 2 zucchini, sliced thin (about 1/4 inch)
- Shredded or sliced Asiago, Parmesan or other Italian cheese
Instructions
- Preheat oven to 400 F. Spray a baking sheet with cooking spray.
- Put the garlic and the olive oil in a bowl together to mingle.
- Place zucchini slices on a baking sheet coated with cooking spray and bake for 2 minutes. Remove from oven, flip, top with a bit of cheese and roast for 2 minutes more. Zucchini should be crisp tender (not mushy) and cheese should be melty.
- While the zucchini is roasting, chop the tomatoes into small chunks (or cut cherry tomatoes in half or quarters), then stir in the balsamic vinegar.
- Gather several basil leaves of roughly the same size, pile the leaves on top of each other and roll them into a log. Slice the leaves crosswise in very thin strips to create little basil ribbons.
- When the zucchini is done, add the olive oil to the tomato mixture (and if you like, chop up the garlic and toss that in as well. Sprinkle with salt & pepper to taste.
- Top the zucchini rounds with the bruschetta mixture and basil ribbons and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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