Zucchini Bruschetta

COOKING TIME: 15 minutes


  • 3 tbsp Isola My Brothers Extra Virgin Olive Oil
  • 3 cloves Garlic; minced
  • 1 medium zucchini shredded in large holes of grater
  • Del Destino coarse Italian salt
  • Black Pepper to taste
  • 24 pcs Isola Signature Rosemary Bruschetta
  • 6 oz Isola Artichoke Signature Tapenade
  • 24 slices plum tomatoes
  • Grated Reggiano Parmigiano cheese

Preparation Instructions

  1. Lightly brown the Garlic in the olive oil. Add zucchini and saute until crisp tender about 3 minutes. Season with salt and pepper. Remove from heat, drain liquid and place in bowl
  2. Spread 1 tsp Isola Signature Tapenade on Isola Bruschetta breads. Place 1 sliced plum tomato on Tapenade top with 1 tsp. zucchini and sprinkle with grated Reggiano Parmigiano cheese.
  3. Serve room temperature.

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