Zucchini And Pine Nut Bruschetta Recipes

LEMON-ZESTY ZUCCHINI WITH PINE NUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
• Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
• Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

ZUCCHINI BRUSCHETTA

Steps:

• Heat olive oil and butter in a frying pan over medium heat. Add zucchini, garlic and onions and stir for 2 to 5 minutes, until just softening. Remove from heat.
• Add basil, cayenne, mayo, and salt and pepper to taste and stir well.
• Preheat broiler.
• Top each baguette slice with 1 1/2 to 2 Tablespoons of zucchini mixture, then add shredded cheese to top.
• Broil until cheese is just bubbly.
• Yield will vary depending on how much topping and cheese is used on each slice of bread.
• Cooking time includes frying time.

ALMOND-PINE NUT BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Spread softened almond paste on the toast rounds. Press toasted pine nuts into the paste, then brush with melted butter; dust with confectioners' sugar.

TOMATO, PINE NUT AND RICOTTA BRUSCHETTA

Steps:

• Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
• Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.

MARINATED TOMATO, ZUCCHINI, PINE NUT AND RICOTTA PASTA

Steps:

• Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper, then set aside for 20 minutes to marinate.
• Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat.
• Preheat a char-grill pan on high. Add zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.
• Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
• Return pasta to the saucepan and add the tomato mixture, zucchini, pine nuts and remaining basil.
• Season to taste with salt and pepper and toss to combine.
• Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.