Bruschetta with zucchini and burrata, a simple, quick, and irresistibly summery idea to bring to the table in minutes.
Perfect for a terrace aperitif, a light lunch, or as an appetizing starter to serve at a dinner with friends, these bruschettas combine the crunchiness of toasted bread with the creaminess of burrata and the freshness of raw zucchini.
Roman zucchini, very thinly sliced and left raw, are the true stars of the recipe: sweet, tender, and rich in flavor, they pair perfectly with torn burrata, for a creamy and fresh result without the need for cooking.
These bruschettas are perfect in summer, when zucchini are in full season and the desire to turn on the stove is at an all-time low. A light, colorful, and very easy recipe, which you can personalize with different herbs or with a base of whole grain or cereal bread.
If you love summer recipes with zucchini, these bruschettas will become a new classic.
At the bottom of the recipe, in the FAQ section, I’ve answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 191.08 (Kcal)
- Carbohydrates 7.68 (g) of which sugars 1.24 (g)
- Proteins 9.82 (g)
- Fat 13.52 (g) of which saturated 5.60 (g)of which unsaturated 3.03 (g)
- Fibers 0.77 (g)
- Sodium 401.08 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bruschetta with Zucchini and Burrata
- 4 slices bread
- 3 Roman zucchini
- 5.3 oz burrata
- 1 tsp chives
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Spiralizer
- Skillet
- Bowls
Recipe for Bruschetta with Zucchini and Burrata
Start the preparation of the bruschetta with zucchini and burrata by washing the zucchini and removing one of the ends.
Thinly slice them using a mandolin or a spiralizer and season with salt, black pepper, and extra virgin olive oil.
Add finely chopped chives to taste.
Mix well and set aside.
Cut the bread into slices about 0.4 inches thick.
You can choose the type of bread you prefer, the important thing is that the crumb is nice and dense.
Heat a couple of tablespoons of extra virgin olive oil in a skillet.
Add the bread and let it brown well.
Pour more oil on the bread and turn it.
Cook the other side of the bread until the desired level of browning is reached.
Tear the burrata with a knife or with your hands.
Season with black pepper and a drizzle of oil and mix well.
Assemble the bruschettas by placing a tablespoon of burrata on the toasted bread.
Continue with the seasoned zucchini.
Transfer to a tray or plates and immediately bring the bruschettas with zucchini and burrata to the table.
Bruschetta with Zucchini and Burrata
Check this section for clarifications. If you don’t find the answer to your question, comment or write to me using the form below.
Summer aperitif, 10 recipes to try
FAQ (Questions and Answers)
Can I cook the zucchini before putting them on the bruschetta?
Yes, if you prefer a sweeter taste and softer texture, you can briefly grill the zucchini or sauté them in a pan with a little oil. However, in the original recipe, the zucchini are left raw to maintain freshness and crunchiness.
Can I replace burrata with another cheese?
Of course! Instead of burrata, you can use stracciatella, mozzarella fiordilatte, fresh ricotta, or even a soft goat cheese, depending on your tastes. However, burrata remains the ideal choice for me.
How can I enhance these bruschettas?
You can add oil-cured anchovy fillets, raw cherry tomatoes, grated lemon zest, fresh mint, or a few drops of balsamic vinegar. The variations are endless!
Easy recipes for an aperitif at home, more than 20 amazing ideas!
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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