Zucchini Crostini Recipe

Zucchini Crostini Recipe

Ingredients:

1/4 c of olive oil
1 pc of onion (small); thinly sliced
2 pcs of zucchini (medium); halved-lengthwise & cut to 1/4-inch thick slices crosswise
2 pcs cloves or garlic; minced
1 tsp thyme (fresh); chopped
6 pcs of tomatoes (plum); peeled, then seeded & cut to 1/4-inch dices
1/4 c of dry wine (white)
10 cheese slices (provolone, 1/4 lb); halved
1 loaf (French or Italian) bread; sliced to 1/2-inch thick slices

Instructions:

Preheat the oven (450 degrees F). Cook onions into oil in heavy large skillet on moderate stove heat then occasionally stir ’til soft.

Put in garlic along w/ zucchini then cook while stirring ’til zucchini becomes a bit tender. Then, add thyme along w/ tomatoes then cook, occasionally stirring for 2 mins.

Add the wine along w/ pepper and salt then simmer for 4 mins ’til liquid reduces to half.

Take out of heat then cool the mixture. Toast the bread for 4 mins in center of the oven in thin sheet ’til pale-golden.

Mound 2 Tbsps of zucchini mix on every toast then top w/ 1/2 slice of cheese. Bake the crostini into center of the oven ’til cheese melts and turns golden. Yields 20 pcs of crostini.

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