Bruschetta with Tomato Zucchini Salsa

For the bruschetta with tomato zucchini salsa, first peel and finely dice the onion.

Quarter the tomatoes and remove the seeds, cut the zucchini in half and halve it again lengthwise. Cut the tomatoes and zucchini into equal, slightly larger pieces.

Then cut the chives into fine rings, finely chop the chili, mix with the vegetables and olive oil. Season with salt, pepper and lemon juice.

Cut the bread into finger-thick slices and toast at 200 °C (top heat) in the preheated oven until crispy.

Arrange the salsa on the bread while it is still warm and serve the Bruschetta with Tomato and Zucchini Salsa immediately.

Preparation Tip:

Serve the bruschetta with tomato zucchini salsa as an appetizer or side dish. Bruschetta goes well with grilled food.

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