Top | Margarett Waterbury
Bruschetta with Zucchini, Anchovies, and Mint
(recipe, Margarett Waterbury)
This bruschetta is simple, very flavorful, and equally delicious when the topping is hot, cold, or room temperature. Here, mild early summer zucchini are punched up with the pungent central Italian trio of garlic, chile, and anchovy, making them a worthy partner to bitter Campari-based drinks or the heavy fizz of Prosecco. The anchovies melt into the finished dish, making this a good option for those who aren’t yet sure that they like these most polarizing of fish.
- 3 Tbsp. olive oil
- ¼ tsp. red-pepper flakes
- 4 small zucchini (about 1 pound), thickly sliced
- 2 plump garlic cloves, minced
- 2 to 3 anchovy fillets (depending on size), rinsed and finely chopped
- Salt and pepper, to taste
- One small handful of fresh mint leaves, chopped (approximately 3 tablespoons)
- Heat the olive oil with the red-pepper flakes in a pan over medium-low heat. (It will seem like too much oil for the squash, but it’s critical for helping the garlic and anchovy integrate into the dish later on — and it’s supposed to be rich, as each bruschetta will be topped with just a small amount.) Add the zucchini and sauté until the squash just starts to color and break down, about 12 to 15 minutes, depending on the squash’s water content. Add the garlic and anchovy, and cook for a few minutes more. The zucchini will be starting to fall apart, creating a rough, pâté-like texture. Add salt and pepper to taste, and remove from the heat.
- Top each slice of bread with enough zucchini to cover, and garnish with the chopped mint and a drizzle of olive oil.