Weekend Entertaining: Bruschetta With Chutney, Zucchini And Artichoke

June 10, 2011

Weekend Entertaining: Bruschetta With Chutney, Zucchini And Artichoke

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4


3 small zucchini

olive oil, for brushing

8 slices Italian wood fired loaf

½ cup Anathoth Zucchini Pickle

4 marinated artichoke hearts, drained and quartered

crumbled feta, to serve


Heat a stove top grill and brush with oil. Cut the zucchinis lengthways into long slices approximately 3mm in width. Brush lightly with a little extra oil. Grill the zucchini (in batches if necessary) for a couple of minutes each side or until softened. Drain on paper towel and set aside.

Brush the slices of bread with oil. Toast for 2 minutes each side on the hot grill until slightly charred. Remove.

Spread each slice of toasted bread with Anathoth Zucchini Pickle. Top with slices of zucchini and artichoke pieces. Sprinkle with crumbled feta and serve.

Zucchini Pickle is a colourful, sweeter style pickle made from diced zucchini, onions and finished with a touch of spice. It’s also gluten free and available at supermarkets.

What are you cooking this weekend?

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