Crispy Bruschetta with Marinated Kitchen Herbs Zucchini

Marinated vegetables and crispy toasted baguette or ciabatta bread with garlic and tomatoes – this is pure Italian antipasti pleasure. Take yourself away to the Mediterranean cuisine and bring a little piece of Italy home.

Cooling time: about 60 min.

1. rinse the zucchini and cut into thin slices. Heat 4 tbsp olive oil in a frying pan. Roast the zucchini slices in batches on both sides. Remove the skin from the garlic clove, cut into slices and fry. Drain both on kitchen roll.

2. Stir 6 tbsp. water with 2 tbsp. olive oil. Stir in contents of salad dressing. Chop anchovy fillets and add vinegar. Rinse arugula, rub dry, chop coarsely and add to sauce form.

Mix zucchini and garlic with the herb sauce. Finally, drizzle with remaining olive oil. Place in the refrigerator for about 1 hour.

4. for the bruschetta, toast the ciabatta or baguette bread with olive oil separately virgen in a frying pan until light brown. Rub slices of bread with halved garlic cloves. Drain package contents of Tomato al Gusto on a colander. Season tomato pieces with a pinch of sugar, spread evenly on breads and sprinkle with coarsely ground pepper. Serve garnished with basil strips.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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