Recipe: Sage and courgette bruschetta with green tomatoes
Sandwiches and bruschetta with herbs
June 13, 2009
 Tomatoes are green, and they're perfect with this big aromatic bruschetta.
Sage and courgette bruschetta with green tomatoes
Ingredients
2 bread slices, 2cm
20g dried mushrooms
30g walnuts
1 courgette
1/2 onion
1 clove garlic
4 sage leaves
4 tbsp. whole yogurt
3 green tomatoes
frying oil
Directions
Reconstitute the dried mushrooms by cover them with boiling water. Steep for 2 minutes, then strain the water.
Cut the courgette into thin slices, fry them both sides and set aside.
Mince together the onion, half clove garlic and sage leaves. Heat oil in a pan and fry the mixture. Add the mushrooms, coarsely chopped.
Chop the fried courgette slices, put in the pan and cook 1 minute. Remove from heat and add the yogurt, stirring gently.
Toast the bread slices and put the courgette mixture on them.
Cut the tomatoes into 1 cm slices, fry in oil with the half clove garlic and salt, then serve with the bruschetta.
 A similar recipe:
Sage and mint bruschetta
I'm sending this to Yeast Spotting.
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