Bruschetta with Zucchini Purée and Opal Basil By Arthur Boehm

adapted from Cucina Rustica, by Viana La Place and Evan Kleiman

(Serves 2 to 4)

This bruschetta variation features a savory zucchini purée, plus beautiful opal basil. Toast the bread on an outdoor grill or under the broiler.

• 1/4 cup, extra-virgin olive oil, plus additional for the bread
• 1/2 small onion, chopped
• 2 medium zucchini, washed, ends trimmed and coarsely sliced
• 3 large garlic cloves, 2 of them minced
• 2 tablespoons, chopped Italian (flat-leaf) parsley
• 10 opal basil leaves, torn into pieces
• 6 thick slices, rustic bread
• Drops of fresh lemon juice

In a medium skillet, heat the 1/4 cup of oil over medium heat. Add the onion, and sauté until translucent, about 3 minutes, stirring as needed. Add zucchini, minced garlic and parsley. Reduce the heat to medium-low, cover the pan and cook, stirring frequently, until zucchini falls apart completely, about 15 minutes. As the zucchini softens, mash it with the back of the spoon. Season to taste with salt and pepper. Remove from the stove, mix in basil and reserve.

Grill or toast the bread under the broiler. Using a kitchen mallet, or with the heel of your hand, lightly crush the remaining garlic clove. Rub one side of each bread slice with garlic, and drizzle with olive oil. Spread the zucchini purée on the bread, sprinkle with lemon juice and serve.