Zucchini and Bresaola Bruschetta

Zucchini and bresaola bruschetta are a tasty and light appetizer, perfect for summer or as a start to a meal. Here’s the Italian recipe that draws inspiration from the freshness and typical products of our region.

Ingredients

• 1 baguette
• 2 zucchini
• 100 g of bresaola
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Parmesan flakes
• Lemon juice (optional)

Preparation

1. Wash and slice the zucchini into thin rounds or julienne. In a pan, heat a drizzle of evoo and add the zucchini. Season with salt and pepper to taste. Cook for about 5 minutes until they become slightly golden and soft.
2. In the meantime, slice the baguette and toast the slices on both sides under the oven grill or on a hot griddle. After toasting, gently rub a piece of garlic on one side of each slice to flavor them.
3. Arrange the cooked zucchini on the bread slices and top with one or two slices of bresaola.
4. Complete with Parmesan flakes and, if you like, a sprinkle of fresh pepper and a drizzle of extra virgin olive oil.
5. For a touch of freshness, you can add a few drops of lemon juice before serving.

Curiosity

Bresaola is a typical cold cut from Valtellina, a mountainous area of Lombardy. It is made with beef that is salted and aged, and is known for its delicate yet distinctive flavor. Paired with zucchini, it provides a very pleasant contrast in flavors and textures.

Enjoy your meal!