This colorful bruschetta platter features toasted sourdough topped with sautéed zucchini, olives, or Jamón Ibérico. The creamy stracciatella, drizzled with Neolea White Balsamic, adds a fresh twist to the dish.
Ingredients
- 2 small zucchinis or 1 large
- 2 tbsp pine nuts
- 2 tbsp mint, chopped
- 8 slices sourdough bread
- 1 garlic clove
- 8 slices Jamón Ibérico
- Pitted green olives
- 1 container stracciatella (or burrata)
- Neolea White Balsamic Vinegar
Instructions
- Toast bread in a pan with oil until golden. Rub with garlic.
- Thinly slice zucchini, cook in olive oil, season, and stir occasionally for 10-15 minutes.
- Toast pine nuts until golden, then mix with zucchini and mint.
- Slice olives and prepare a platter: place stracciatella in the middle, drizzle with olive oil, balsamic, salt, and pepper. Arrange bread slices topped with zucchini, Jamón, and olives. Drizzle with more balsamic.
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