Serve this alongside soup or salad or as a garden-fresh appetizer.
Prep.
Category:
Ingredients
For 6 Serving(s)
zucchini-crostini
- 6 plum tomatoes
- 2 T olive oil
- 2 clv garlic
- 2 zucchini
- 1 onion
- 1 t thyme
- 1/4 c white wine
- 1 baguette
- 1/4 lb provolone cheese
Zucchini Crostini Directions
- Preheat oven to 450F. Heat oil in large heavy skillet over medium flame. Cook onion,stirring occasionally, until soft. Meanwhile, halve the zucchini lengthwise and slice into 1/4-inch thick half-moons. When onion is soft add zucchini and garlic to the pan and cook, stirring occasionally, until zucchini is just tender. Add tomatoes and thyme and cook about 2 minutes more. Add wine or broth, and salt and pepper to taste and simmer until liquid is reduced by half, about 5 minutes. Remove skillet from heat and allow mixture to cool. Drain any accumulated moisture. Arrange bread slices on baking sheet and toast in preheated oven until very lightly colored, about 4 minutes. Mound about 2 tablespoons of zucchini mixture on each toast and sprinkle with a bit of the cheese. Return to oven until cheese is melted and beginning to brown a bit.