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 cloveFresh 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. Sprinkle with thyme, crushed garlic. Season with salt and pepper. Cook zucchini "al-dente".
Brush the bread with olive oil and toast it.
Mix the almonds. Combine to the parmesan.
Top each bread slice with 2 tbsp sautéed vegetables. Sprinkle with a almond and cheese mixture.

Cover a baking tray with parchment paper. Place the tartines and grill for about 2 minutes.

Serve with a herb salad and marinated red peppers. A glass of Provence organic rosé wine "Domaine Turenne, Cuvée Camille" is just perfect to accompany this tartine and salad, a very simple and easy to make recipe.

@Valérie Szewczyk

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