A squash twist on a tomato classic, this bruschetta uses ciabatta or rustic rolls and is flavored with tarragon.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grill or toast roll halves until golden. Rub each side with garlic, and set aside.

    Advertisement
  • Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.

Reviews