Zucchini, Pea & Prosciutto Bruschetta (Flexitarian)

November 24, 2022

Take your tastebuds to the Mediterranean with this classic bruschetta combo. Perfect party food or as a delicious entree, this  dish oozes summer flavours. See the Vegan take on this dish with crispy maple carrots  here  


2 tbsp melted plant based Nuttelex

1/2 fresh baguette (crusty type) sliced

8 slices prosciutto, torn

1/2 cup baby peas (blanched)

2 zucchinis- sliced length ways (must use a mandoline) to make ribbons

2 tbsp olive oil

1 garlic clove (large) cut in half

1/2 cup fresh, washed, dried, mint leaves- finely chopped (plus extra un-chopped for garnish)

250g feta cheese (rinsed + dried)

zest and juice of 1 lemon

salt & pepper


griller pan


grater/ zester



1Add salt and pepper to zucchini ribbons, then place in a bowl with lemon juice and olive oil and allow to marinate for 15 minutes.

2Brush each baguette slice with the melted Nuttelex then then transfer to heated griller pan on medium-high heat. Grill for 1-2 minutes until golden & charred marks appear, then rub the Nuttelex buttered side of each baguette with the cut garlic clove. (this makes all the difference - don't skip this step!)

3Next, over a couple of batches, chargrill the zucchini slices (keep the the marinade for the next step). Grill for 1 minute each side until tender & char marks are visible.

4Now add the feta & chopped mint to the reserved marinade & season with more pepper and then stir to create a smooth paste.

5Spread the mint & feta mixture onto each baguette slice, top with torn prosciutto, a zucchini ribbon, add peas and the lemon zest. Finish with a sprinkle of mint leaves.