Recipe: Sage and Courgette Bruschetta with Green Tomatoes

Sandwiches and bruschetta with herbs
June 13, 2009

Green tomatoesTomatoes are green, and they're perfect with this big aromatic bruschetta.


Sage and Courgette Bruschetta with Green Tomatoes

Sage and Courgette Bruschetta with Green Tomatoes


Ingredients
2 bread slices, 2cm
20g dried mushrooms
30g walnuts
1 courgette
1/2 onion
1 clove garlic
4 sage leaves
4 tbsp. whole yogurt
3 green tomatoes
frying oil

Directions
Reconstitute the dried mushrooms by cover them with boiling water. Steep for 2 minutes, then strain the water.
Cut the courgette into thin slices, fry them both sides and set aside.
Mince together the onion, half clove garlic and sage leaves. Heat oil in a pan and fry the mixture. Add the mushrooms, coarsely chopped.
Chop the fried courgette slices, put in the pan and cook 1 minute. Remove from heat and add the yogurt, stirring gently.
Toast the bread slices and put the courgette mixture on them.
Cut the tomatoes into 1 cm slices, fry in oil with the half clove garlic and salt, then serve with the bruschetta.



Sage and Mint BruschettaA similar recipe:

Sage and Mint Bruschetta


I'm sending this to Susan for her Yeast Spotting event.

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Comments

Author: Sabrina&Luca (URL)
14/06/2009

Graziana,siamo stati molto felici di aver ricevuto questa tua ricetta.
Gli ingredienti che hai usato ci piacciono tutti.
Ci ha fatto molto piacere scoprire anche il tuo sito che, un po alla volta, ci leggeremo tutto, anche perchè adoriamo le erbe aromatiche.
Un abbarccio Sabrina&Luca


Author: Susan/Wild Yeast (URL)
17/06/2009

I love mushrooms! I wonder if there is a particular variety of dried mushroom you recommend for this recipe?


Author: elra (URL)
19/06/2009

Totally sold on the green tomatoes in there.


Author: Bharti (URL)
20/06/2009

Oh I love the mushrooms on bruschetta.


Author: Graziana
22/06/2009

Ciao Sabrina e Luca e benvenuti!

I used dried mushrooms prepared by my partner s grandma, that also harvested them. I m sorry I don t know their name.


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