Goat's Cheese Bruschetta with Zucchini Trifolati

3:46 am on 27 March 2007

(Serves 8)


  • 700g slim zucchini, finely sliced
  • 50g butter
  • 1 large onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/4 tsp salt
  • freshly ground black pepper to taste
  • 1 loaf ciabatta
  • 2 large cloves garlic, split
  • extra virgin olive oil
  • sea salt
  • 100g soft goat's chees
  • basil leaves for garnishing


Wash the zucchini, pat dry then trim and slice very thinly.

Melt the butter in a large heavy-based frypan over a medium heat and add the onion. Cook gently until the onion just starts to turn golden, then increase the heat to medium-high and add the zucchini. Stir well to coat with the buttery onion, add the garlic then cook until the zucchini discs are very tender and lightly golden;  the onion should be a rich golden colour.  If the mixture starts to burn, lower the heat.

Stir through the salt and pepper.

Meanwhile, slice ciabatta and toast on a barbecue grill until lightly charred. Rub ciabatta slices with cut garlic halves, put them on a plate, drizzle with a little oil and sprinkle with a little sea salt. Spread with goat's cheese and top with zucchini trifolati. Garnish with basil leaves and serve immediately.

From Jesse Mulligan, 1–4pm

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