Zucchini Feta Bruschetta has got to be the ultimate summer appetizer recipe with all of the light lemon and olive flavors, mixed with the fresh herbs and summer produce all piled on top of a toasted piece of crusty bread.
Oh, and don’t forget the wonderful tang and creamy flavor the feta cheese adds to pull this quick appetizer together.
All you’ll need are a few slices of baguette (okay maybe a lot since you won’t want to stop eating it) basil leaves, a lemon, and all these pantry seasonings to finish making this tasty snack or side dish.
Ingredient Notes:
- Bread: Buy a crusty baguette and cut it on a diagonal into 1-inch slices.
- Oil: We love to use olive oil for this recipe but you can also use avocado oil as well.
- Zucchini: Use freshly sliced zucchini cut paper thin using a mandolin for preciseness.
- Lemon: You will need to use the juice and the zest.
- Onion: Use minced shallot for this recipe or red onion as a substitute.
- Garlic: To keep it simple you can use minced garlic in the jar or you can freshly mince garlic.
- Spice: Spicy red chili flakes — perfect for adding flavor to this zucchini bruschetta.
- Cheese: Grab crumbled feta cheese in the container from the grocery store.
- Fresh herb: Get fresh basil and chop the basil roughly.
- Seasoning: Salt and black pepper to taste
How to make Zucchini Feta Bruschetta:
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toast the bread. Brush both sides of each slice of bread with a little olive oil and arrange the slices on the prepared baking sheet. Bake for 3 minutes, flip, and bake for an additional 3 minutes.
- Make the topping. In a large mixing bowl, gently toss together the zucchini, olive oil, lemon juice, lemon zest, shallot, garlic, chili flakes, feta, and basil. Taste the zucchini topping and season with salt and pepper as desired.
- Assemble. Top each piece of toasted baguette with a couple of tablespoons of zucchini topping.
Storing and other tips for making bruschetta:
Fridge: If you have any of the zucchini mixture left over, store it in an airtight container in the fridge for 2-3 days.
Counter: Meanwhile, any leftover toasted bread stored at room temperature in a ziplock bag.
After washing the lemon, be sure to zest the lemon before you cut it as I find it is easier to zest while holding onto a whole lemon and not accidentally get my finger in the process.
If you have the option always choose fresh basil. Not only does it smell heavenly, it will provide that fresh flavor you are looking for in this light appetizer recipe.
Crumbly feta cheese will incorporate into the mixture well while not being stringy and hard to dollop onto the easy crostini. Plus, it has a nice tangy flavor to balance the fresh flavor profiles perfectly.
More appetizer recipes:
- Porcupine Meatballs Recipe
- Queso Blanco Dip (White Cheese Dip) Recipe
- Avocado Chicken Bites Recipe
- Smashed Cheesy Potatoes Recipe
Zucchini Feta Bruschetta
Ingredients
- 1 crusty baguette, cut on a diagonal into 1-inch slices
- ⅓ cup olive oil
- 2 zucchini, sliced paper thin (mandolin)
- 2 Tablespoons olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons minced shallot
- 2 garlic cloves, minced
- ¼ teaspoon red chili pepper flakes
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh basil
- salt and pepper, to taste
Instructions
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toast the bread. Brush both sides of each slice of bread with olive oil and arrange the slices on the prepared baking sheet. Bake for 3 minutes, flip, and bake for an additional 3 minutes.
- Make the topping. In a large mixing bowl, gently toss together the zucchini, olive oil, lemon juice, lemon zest, shallot, garlic, chili flakes, feta, and basil. Taste the zucchini topping and season with salt and pepper as desired.
- Assemble. Top each piece of toasted baguette with a couple of tablespoons of zucchini topping.
Notes
Nutrition
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