Bruschetta Sharing Platter with Stracciatella, Zucchini, and Jamón

At Neolea, we believe in bringing people together through the vibrant flavors of the Mediterranean. These recipes, created by Cyninkoken, capture the essence of simple, quality ingredients that elevate any occasion. Cynthia’s love for travel and passion for authentic food experiences shine through in every dish, inviting you to connect with loved ones around the table.

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

 

1. Toast bread in a pan with oil until golden. Rub with garlic.
2. Thinly slice zucchini, cook in olive oil, season, and stir occasionally for 10-15 minutes.
3. Toast pine nuts until golden, then mix with zucchini and mint.
4. 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.