Bruschetta with Stracchino and Zucchini with Speck: easy and delicious, a finger food or appetizer ready in just a few minutes!
A tasty and flavorful idea, perfect to enjoy all year round but especially during warm seasons because zucchini is seasonal and, above all, because this Bruschetta with Stracchino and Zucchini with Speck is prepared without turning on the oven and it will be excellent both freshly prepared and enjoyed cold, making it ideal for creating a buffet or to be served as an appetizer or snack to accompany an aperitif or for an exciting lunch or dinner with friends.
A truly exciting recipe that can be made with sandwich bread or even with the stale bread you have at home. I used the Protein & Fiber – Protein Sandwich Bread by Morato Pane that I found in my Degusta Box from July ’23. “Protein & Fiber: the new slices of bread rich in proteins and fibers, soft and truly tasty. A simple and genuine recipe, prepared with sourdough and 100% natural ingredients, combining the authentic taste of cereals with unique nutritional properties. A good 10g of protein per serving!”
A simple pan or grill will suffice to toast the bread slices, or even the air fryer will be useful if you have it. The zucchini is sautéed, but if preferred, it can be grilled or fried. If there are intolerances, you can use gluten-free bread and lactose-free stracchino.
Other recipes of mine that might interest you:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
With the indicated ingredients you can prepare two bruschetta
- 2 slices bread for bruschetta
- 2 zucchini
- 4 slices speck slices
- 3 tablespoons stracchino cheese
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Grill
- 1 Stove
Steps to Prepare Bruschetta with Stracchino and Zucchini with Speck
Heat in a nonstick pan 3 tablespoons of oil, add the peeled garlic cloves, washed and not too thinly sliced zucchini, a pinch of salt, and a grind of pepper.
Cook the zucchini for about ten minutes, stirring occasionally, until they are soft but not mushy.
Adjust salt and pepper, and remove the pan from the heat.
Meanwhile, as the zucchini cooks, heat a grill or a nonstick griddle and toast the bread slices on both sides.
Once toasted, rub one side of the bread slices with a garlic clove and season with a drizzle of oil, salt, and pepper.
Spread a generous layer of stracchino on the bread slices, distribute the sautéed zucchini, and cover with 2 slices of speck.
The Bruschetta with Stracchino and Zucchini with Speck is ready to be enjoyed.
