Grilled Zucchini Bruschetta

Presented by Market Kitchen Host, Antimo Cimino, chef and travel consultant.

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Antimo Cimino is a chef and travel consultant from Puglia, Southern Italy. He is the author of "Food You'll Make Love To: Ah Those Italians!" a cookbook of family recipes, short stories and travel tips. He moved to Portland twenty-three years ago and he now runs, a travel company specialized in Tours to Italy. He takes people all over Italy, cooking with family and friends and giving people a very authentic experience of the Italian culture. critical acclaim.

Grilled Zucchini Bruschetta

Yields 2 servings



Two slices of Pugliese bread (Toasted, broiled, or grilled on one side)

1 ripe avocado

1 Lime

4 tablespoons of ricotta cheese

Fresh Mint (Chopped)

Fresh Dill

Extra Virgin Olive Oil

Balsamic Vinegar Cream

Edible Lobelia or Borage flowers

Salt & Pepper

To Finish:

Slice the zucchini about 2/8 thick and grilled them by simply brushing them with olive oil. Layer them into a dish with extra virgin olive oil, fresh mint leaves, salt and balsamic vinegar. When done, it is best to let them marinate for a few hours.

Slice the Pugliese bread into about one inch thick slice and broil it or grill it on one side. Slice the avocado.

Place some of the grilled zucchini on a slice of broiled bread. Add as you please two tablespoons of ricotta cheese and a few slices of avocado. Sprinkle some fresh dill, salt, pepper and 3-5 drops of lime juice. Drizzle some olive oil and balsamic vinegar cream then finish with 3 lobelia or borage edible blooms.