Capri-Style Bruschetta

• portioner: Makes 4 bruschettas.

Ingredienser

2 tablespoons extra-virgin olive oil

½ medium onion, finely diced

Pinch hot red pepper flakes, about ¼ teaspoon

½ pound fresh zucchini, trimmed and cut into

½-inch dice

1 tablespoon chopped

Italian parsley leaves

2 canned peeled whole tomatoes without additives, chopped, or

2 ripe Roma tomatoes, peeled, seeded, and chopped

Salt

⅓ cup water

3 ounces fresh mozzarella, cut into small dice, about ½ cup

4 thick slices country bread

2 garlic cloves, peeled and cut in half

Extra-virgin olive oil for drizzling

6 basil leaves

Instruktioner

Place the olive oil, onion, and hot pepper flakes in a small sauté pan. Cook. covered, over low heat for 10 minutes. Add zucchini and parsley, and stir. Sauté for a few minutes over medium-low heat. Add tomatoes, salt to taste, and water. Stir well. Cook, covered, for about 25 minutes, or until zucchini is very tender and meltingly soft. Mash zucchini using the back of a wooden spoon. Continue to cook until almost all the moisture evaporates. Add the mozzarella and stir until the cheese melts. Meanwhile, grill or toast the bread on both sides. Rub cut garlic into I side of each slice of bread. Drizzle very lightly with olive oil. Spoon the zucchini mixture onto the bread slices. Top with a few drops of olive oil. Tear the basil into fragments and sprinkle over the top. Serve hot.