Zucchini and goat's cheese bruschetta with salsa rossa

Step 1

Place the oil in a pan over medium-low heat. Cook garlic and chilli, stirring, for 30 seconds or until fragrant. Add the cherry tomatoes and passata, then cook, stirring occasionally, for 5-6 minutes until tomatoes have broken down and sauce has thickened. Season well, then stir in the vinegar. Set salsa rossa aside to cool.

Step 2

Place a chargrill pan over high heat. Brush the zucchini with a little oil, then chargrill, turning once, for 1-2 minutes until tender and lightly charred. Set aside.

Step 3

Brush bread with a little oil and chargrill for 1 minute each side or until warm and lightly charred. Spoon some salsa rossa onto the bread, top with goat’s cheese and zucchini, then serve.