The first time I made these I was catering an event and looking for interesting vegetarian appy’s. I liked them a lot as did the guests. 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, known as Romanesco, often available at farmer’s markets; all the better. During summer, gardeners are always looking for good things to do with their zucchini and tomatoes. I think 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 and makes for a nice lunch with perhaps a side salad.
Makes 20 Crostini
1 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’ve 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 and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and herbs, cook, stirring occasionally, about 2 minutes. Add wine, salt and pepper to taste; simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
Place bread slices on a baking sheet and 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 slice of provolone. Bake crostini in middle of oven until cheese is melted. Approximately 5 – 8 minutes.
