Zucchini and Anchovy Bruschetta Recipe

Ingredients:

• 1 small zucchini, sliced into thin rounds
• 2 tablespoons olive oil
• 4-6 anchovy fillets, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 4 slices of ciabatta bread
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350°F (175°C).
2. Place the zucchini slices on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 10-15 minutes, or until lightly browned and tender.
3. While the zucchini is cooking, heat the remaining olive oil in a skillet over medium heat. Add the anchovy and garlic and cook until the anchovy has melted into the oil and the garlic is fragrant, about 2-3 minutes.
4. Remove the zucchini from the oven and toss with the anchovy-garlic oil and lemon juice.
5. Toast the ciabatta slices in the oven until lightly crispy, about 3-5 minutes.
6. Top the toasted ciabatta slices with the zucchini-anchovy mixture and serve immediately.

Verdict:

This Zucchini and Anchovy Bruschetta is a light and flavorful appetizer that will impress your guests with its unique combination of zesty tang and delicate zucchini flavor. The anchovy adds a perfectly savory touch, while the lemon juice brings a zing to the dish.

Serving Suggestions:

Serve the bruschetta as an appetizer before a main course of pasta or fish, or as a light lunch or snack. This dish pairs well with a crisp white wine or a light beer.