Tomato and Grilled Zucchini Bruschetta
Recipe Type: Appetizer
Serves: to make 4 bruschette
Perfectly crispy, grilled bread slices topped with savory pesto sauce, cherry tomatoes and grilled zucchini. All drizzled with garlic infused olive oil.
  • 1 large zucchini
  • 8 oz (225 gr) of organic heirloom cherry tomatoes
  • 4 teaspoons of Colavita pesto sauce
  • 4 thick slices bread (French or Italian loaf)
  • Colavita garlic infused olive oil
  • 3-4 fresh basil leaves
  1. Cut the zucchini in slices (about ⅛-1/4 inch in thickness). Grill the zucchini on a griddle, grilling pan (or outdoor grill) drizzling with olive oil.
  2. In a bowl, combine the cherry tomatoes cut in half, the grilled zucchini cut in pieces, a tablespoon of olive oil, and the basil leaves cut in pieces. Salt to taste.
  3. Drizzle the slices of bread with the Colavita garlic infused olive oil, if you have it. Or you can use regular extra virgin olive oil and brush the slices with a garlic clove (cut in half).
  4. Grill both sides of the bread, as shown in the picture. Make sure the bread stays soft on the inside, and slightly crunchy only on the outside.
  5. Right before serving, spread a teaspoon of pesto sauce on each slice of toasted bread, and top with the tomatoes and zucchini. If possible, serve immediately when the bread is still warm!
Recipe by Honest Cooking by Mercato Fabbrica at