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)|
This content is from the Margarett Waterbury collection.
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