A delicious meal for your whanau in 15 minutes.
Serves 4 | Preparation time: 5mins | Cooking time: 10mins
200g ahiaTM smoked trevally horopito & pepper
2 tablespoons olive oil
1 baguette or sourdough bread
2-3 small zucchinis, sliced lengthways
50g butter or olive oil spread
400g canned cannellini beans, drained
1 clove garlic, minced, optional
2 tablespoons chives, finely sliced
1 lemon, juice of
Fresh delicate herbs like mint, basil or parsley and lemon wedges
Rest Ahia smoked trevally at room temperature for 5 minutes and break into pieces. Skin can be left on. Set aside.
Cut the baguette into pieces and then each piece in half or use slices of sourdough. Heat a heavy based frying pan with olive oil and toast the bread until golden brown, about 2-3 minutes each side. Remove and set aside on kitchen paper.
While the pan is hot, gently fry the zucchini slices, for 1 minute on each side, until just softened. Remove to a dish and season.
Heat butter in the same frying pan, on a medium heat until bubbling. Add the cannellini beans, garlic and smoked fish, gently fry and mix together, for about 3-4 minutes. Sprinkle over the chives, lemon juice and season to taste with salt and freshly ground black pepper.
Arrange the zucchini slices over the bread, and top with a spoonful or two of beans and smoked fish. Serve bruschetta with extra lemon wedges and garnish with fresh chives and mint leaves.
Tips & variations
Serve toppings on half an avocado as a gluten free dinner option.