Zucchini Crostini

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The first time I made these was for an event I was catering. Always on the lookout for interesting vegetarian appy’s. I really like this one a lot. It may not leap off the page at you, but give it a shot, you’ll be surprised at how really good it is. If you can get your hands on striped Italian zucchini, available at Farmer’s Markets; all the better. During summer, gardeners are always looking for good things to do with their zucchini & tomatoes. This recipe is worth adding to your file. You can make them into bruschetta by using larger slices of bread which is what is shown in the photo.

Makes 20 Crostini

DSC_3736 nx21 small onion, sliced thin
¼ cup EVO
2 medium zucchini, halved lengthwise & cut crosswise into ¼” thick slices
2 cloves garlic, minced
6 plum tomatoes, peeled, seeded, cut into ¼” dice
1 tsp. fresh thyme leaves, chopped (or 1 tsp. each fresh basil & flat-leaf parsley)
¼ cup dry white wine
1 loaf Italian or French bread (3 ½” in diameter, cut into ½” thick slices (about 20)  Note: I have used Italian baguettes (ficelle) for a smaller crostini which works as well
10 thin slices Provolone cheese (about ¼ lb. or more), halved (smaller pieces if using Italian baguettes), you could use Fontina cheese too

Preheat oven to 450 F

In a large heavy skillet, sauté onion in EVO over moderate heat, stirring occasionally, until soft. Add zucchini & garlic & cook, stirring, until zucchini is barely tender. Add tomatoes & herbs & cook, stirring occasionally, about 2 minutes. Add wine & salt & pepper to taste; simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat & cool mixture.

Place bread slices on a baking sheet & brush lightly with EVO. Place in the oven until pale golden, about 2 minutes per side.

Mound about 2 Tbsp. zucchini mixture on each toast & top with a sliceof provolone. Bake crostini in middle of oven until cheese is melted. Approximately 5 – 8 minutes.

**If you are looking for great bread for crostini or bruschetta, check out My Source List for locations of Batard Boulangerie. Chris’s bread is awesome!

Phyllis Signature

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