Zucchini and Harissa Bruschetta

Photo: Jeffrey Cross; Food Styling: Karen Shinto

Harissa, a fiery North African seasoning paste based on chiles and spices, gives these simple but exciting appetizers their kick. If you're doubling or tripling the recipe for a party, you can set out the toppings and the grilled toasts brushed with olive oil to let your guests build their own.

Yield: Serves 5 (makes 10) (serving size: 2 toasts)
Recipe from Sunset

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 36%
  • Protein: 4.9g
  • Fat: 6.9g
  • Saturated fat: 1.6g
  • Carbohydrate: 20g
  • Fiber: 1g
  • Sodium: 276mg
  • Cholesterol: 5mg


  • 1 medium zucchini
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • About 2 tbsp. harissa paste
  • 10 baguette slices, brushed with olive oil and grilled


  1. 1. Heat grill to high. Slice zucchini lengthwise and grill, turning once, until grill marks appear, about 4 minutes. Let cool, then chop. In a bowl, combine zucchini with feta and oil. Season to taste with salt and pepper.
  2. 2. Spread about 1/2 tsp. prepared harissa on each baguette toast and top each with about 1 tbsp. zucchini mixture.
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Zucchini and Harissa Bruschetta Recipe at a Glance
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