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Bruschetta with courgettes, cherry tomatoes and sausages

Chef Walter Zanoni

Difficulty: easy

Difficulty: easy

Chef Walter Zanoni

Difficulty: easy

Difficulty: easy

Method

  1. 01 /

    Cut the bread into slices and toast them lightly.
    Grate the courgettes, then use mainly the green part.
    Cut the cherry tomatoes into half and add them to the courgettes, season with extra virgin olive oil and salt.
    Arrange the vegetables on the toasted bread and add the sausage in small pieces, after removing the skin.
    Cook in the oven at 180° for about 5 minutes, until the sausage is done.

Mainly use the green part of the courgettes, which is much tastier than the white part. Use the discarded part for a vegetable soup for example or for a frittata.
Serve the bruschetta as an aperitif or starter, accompanying it with bruschetta with Romanesco cauliflower, anchovies and smoked provola and bruschetta with taleggio cheese and truffle paste.

Ingredients for 4 people

4 slices of homemade bread
200 g courgettes
200 g cherry tomatoes
120 g of pork sausages
30 ml of extra virgin olive oil.

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