Bruschetta with Zucchini Tomato Salsa

For bruschetta with zucchini-tomato salsa, cut the white bread diagonally into slices. Blanch the tomatoes briefly, rinse in cold water, skin and chop without the stem.

Wash, clean and dice the zucchini. Peel and press the garlic cloves or cut them into thin slices. Cut the chili peppers into very fine rings.

Mix the tomato and zucchini cubes, garlic, chilies, aceto and olive oil balsamic. Season with ground cardamom, pepper and salt.

Toast the slices of white bread in a toaster or in the oven. Spread the hot white bread slices with the zucchini tomato salsa.

Sprinkle bruschetta with zucchini tomato salsa with Parmesan cheese, if desired, garnish with a basil leaf and serve immediately.

To see how best to blanch the tomatoes, watch this video tutorial.

Preparation Tip:

Go ahead and treat yourself to some good Parmesan cheese for the Bruschetta with Zucchini Tomato Salsa - it'll really amp up the flavor!

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