Bruschetta with Zucchini and Apricots
By chef Gulasch
Bruschetta with zucchini and apricot - on crisp bread, thin slices of zucchini combine with apricot quarters on a layer of hummus and are topped with basil and almonds. Complemented by olive oil and light seasoning, this recipe is great as a quick lunch or as a stylish appetizer. The dish is low in fat and suitable for vegetarians.
- 11 min
- total
- Easy
- level
8 min prep · 3 min cook
What you will need
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Bread 2 slice -
Hummus 50 g -
Zucchini 0.25 pcs -
Apricots 100 g
-
Almonds 10 g -
Olive Oil 0.5 tbsp -
Basil 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare all the ingredients. This is what awaits you on the plate – a crispy toast with fresh zucchini and sweet apricots 🥒🍑 Prepare all the ingredients in advance so the work goes smoothly ✨
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Toast the bread. Toast the slices of bread in a toaster or in an oven preheated to 200 °C for 3–5 minutes, until golden and crisp.
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Slice the zucchini into very thin slices. Thoroughly wash the zucchini, then slice it lengthwise into very thin slices using a peeler. When you reach the seeds, rotate the zucchini a quarter turn and continue from all four sides toward the stem.
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Prepare the apricots. Wash the apricots, remove the pits and cut them into quarters. If you're using canned apricots out of season, simply drain them and optionally cut them further
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Assemble the toast with hummus and fruit. Spread the toasted slices of bread with hummus. Add the zucchini slices and apricots, sprinkle with almonds and optionally add basil leaves.
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Season and serve. Season with salt and pepper and drizzle with a little good-quality olive oil. Serve immediately and enjoy the sweet-and-savory combination 🥖✨
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