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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
Easy

8 min prep · 3 min cook

Bruschetta with Zucchini and Apricots
531 kcal · per serving
Protein 15g Carbs 60g Fat 24g
Ingredients

What you will need

7 items · serves 1
  • 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.

Method

Steps to cook

6 steps · 3 min cook
  1. 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 ✨

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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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