15
Zesty Spread & Zucchini on Bruschetta
Serves
12
We love food that is quick and easy to prepare yet elegant and tasty and this recipe ticks all those boxes. Our Yuzu and NZ Lemon Salmon Spread is spread generously over bruschetta then topped with in-season zucchini and basil leaves. This will have the guests coming back for more!
Ingredients
1 ciabatta loaf
Olive oil
1 tablespoon butter
4 zucchini
Good handful basil leaves
Product(s) used:
Method
Step 1
Cut the ciabatta in half so that you have a top and a bottom. Cut these two pieces into 6. Brush with olive oil then toast on a BBQ or griddle plate until golden brown and the pieces have char lines on them.
Step 2
Heat 1 tablespoon of olive oil and the butter in a heavy-bottomed frying pan over a medium-high heat.
Step 3
Using a vegetable peeler and peel strips off the zucchini until you can peel no more. Fry half of the zucchini in the pan until golden then repeat with the rest, adding more oil and butter if needed. Remove from the pan and set aside.
Step 4
Spread salmon spread over the bruschetta then top with the zucchini followed by a sprinkle of sea salt, a drizzle of olive oil and the basil leaves. Serve immediately.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Zesty Spread & Zucchini on Bruschetta
Spreads
,
Serves
12
15
We love food that is quick and easy to prepare yet elegant and tasty and this recipe ticks all those boxes. Our Yuzu and NZ Lemon Salmon Spread is spread generously over bruschetta then topped with in-season zucchini and basil leaves. This will have the guests coming back for more!
Ingredients
1 ciabatta loaf
Olive oil
1 tablespoon butter
4 zucchini
Good handful basil leaves
Method
Step 1
Cut the ciabatta in half so that you have a top and a bottom. Cut these two pieces into 6. Brush with olive oil then toast on a BBQ or griddle plate until golden brown and the pieces have char lines on them.
Step 2
Heat 1 tablespoon of olive oil and the butter in a heavy-bottomed frying pan over a medium-high heat.
Step 3
Using a vegetable peeler and peel strips off the zucchini until you can peel no more. Fry half of the zucchini in the pan until golden then repeat with the rest, adding more oil and butter if needed. Remove from the pan and set aside.
Step 4
Spread salmon spread over the bruschetta then top with the zucchini followed by a sprinkle of sea salt, a drizzle of olive oil and the basil leaves. Serve immediately.