Zucchini, almond and parmesan Tartine
A crispy tartine served with a fresh herbs and shallots salad, and marinated red pepper... here is my lunch today ! My tartine (a toasted organic spelt bread) is topped with diced zucchini, tomatoe, almonds and grated parmesan... a little thought to my Italian friends Lauren and Rino who I will visit for a few days mid-October, between Lifestyle Vacations Paris Cooking Adventure , and Cooking and Wellbeing Provence tour . @ Valérie Szewczyk INGREDIENTS (6 serving) 6 slices of spelt countryloaf bread 4 organic zucchini (medium size) 1 Roma tomatoe 1/2 onion 1 garlic clove Fresh thyme 4 tbsp crushed blanched almonds 100g grated parmesan Olive oil Table salt and ground pepper DIRECTIONS Preheat your oven to 275°C (540°F) grill position Wash zucchini under clear water and dice it finely. Peel and dice the half onion finely. Peel the tomatoe, remove the seeds and dice it too. In a wok, sauté the onion cubes for 2 minutes. Add zucchini and tomatoe cubes. Sp