Bruschetta with zucchini and prosciutto is a delicious appetizer that is easy to make and perfect for serving at a buffet or to accompany an aperitif. You can prepare the zucchini cream for the bruschetta in just a few minutes, but if you want to get ahead, you can make the zucchini cream the day before and store it in the refrigerator until it’s time to prepare the bruschetta. To prepare the bruschetta, I used Tuscan PDO Citterio Prosciutto, a new PDO specialty from Casa Citterio. The Tuscan PDO Citterio Prosciutto is made with salt, pepper, and typical local aromas, aged for 18 months on the hills of Arezzo. In the package, you’ll find many soft slices like freshly sliced with a rich and aromatic taste. Now let’s see how to make the bruschetta with zucchini and prosciutto, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Bruschetta with Zucchini and Tuscan PDO Citterio Prosciutto
- 3.2 oz Tuscan PDO Citterio Prosciutto
- 6 slices rye bread
- 3 zucchini
- 1 clove garlic
- to taste salt
- to taste parsley
- to taste water
- 4 teaspoons Greek yogurt
How to prepare Bruschetta with Zucchini and Tuscan PDO Citterio Prosciutto
Let’s start preparing the Bruschetta with zucchini and prosciutto. Wash the zucchini, remove the ends, and cut them into small pieces. First, slice them into rounds and then cut each round into 4 parts. Pour some extra virgin olive oil into a pan, add a clove of garlic and the zucchini pieces, season with salt, add some chopped parsley, a splash of water, and put it on the heat. Cook for 10 minutes, stirring occasionally. If the zucchini dries too much, add another splash of water.
When the zucchini is cooked, remove it from the heat, set aside some pieces to decorate the bruschetta later, and blend the remaining ones in a blender until you get a cream. Transfer the zucchini cream into a bowl and add the Greek yogurt, mixing until it is incorporated into the zucchini cream.
Toast the slices of rye bread in a toaster or in a pan, and when they are toasted, place them on the serving plate. Add the zucchini and yogurt cream, a few zucchini pieces that you set aside earlier, and a slice of Tuscan PDO Citterio Prosciutto.
Serve the Bruschetta with zucchini and prosciutto immediately.
How to store Bruschetta with Zucchini and Tuscan PDO Citterio Prosciutto
You can store the Bruschetta with Zucchini and Tuscan PDO Citterio Prosciutto in the refrigerator for a few hours. If you want to prepare in advance, I recommend making the zucchini cream ahead of time and topping the bruschetta when ready to serve.
