Pesto zucchini bruschetta with smoked sea salt
Serves
5-6
Enjoy this scrumptious appetizer topped with zucchini, basil pesto & Vancouver's Island Smoked Sea Salt - it's a tasty bruschetta that will have the whole family asking for more!
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Ingredients
1 (1/2 sliced)
bageutte
4 tablespoons
canola oil
2 medium
zucchini, halved and thinly sliced
1 tablespoon
olive oil
1/4 teaspoon
regular sea salt sea salt
1/4 teaspoon
ground black pepper
1/2 cup
good quality basil pesto
1 tablespoon
white wine vinegar
Vancouver Island Smoked Sea Salt
Instructions
- Preheat oven to 350 degrees.
- Lay out sliced baguette on a baking sheet, drizzle with canola oil and bake in oven until slightly golden and crispy, about 12-14 minutes.
- Remove from oven and let cool.
- Next, increase oven temperature to 400 degrees. toss sliced zucchini with olive oil, salt and pepper. Transfer to a large baking dish and roast until tender, approximately 10 minutes.
- Once roasted, place in a large bowl along with basil pesto and vinegar. Stir gently until zucchini is evenly coated.
- To serve: Place spoonfuls of zucchini mixture on top of toasted baguette slices. Season with smoked sea salt and serve immediately.