Goat's Cheese Bruschetta with Zucchini Trifolati
- 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.