Zucchini and Feta Crostini
Description
Guests and family will appreciate these wonderful appetizers. They are so simple and quick to make, they can be ready in 25 minutes. It's a great way to use those zucchini when they are in season.
Ingredients
3 zucchini
3 T. extra-virgin olive oil
3 cloves garlic, crushed
pinch chile flakes
1 lemon, zested, finely grated
1¾ oz. feta, crumbled
12 basil leaves, finely torn
salt, to taste
freshly ground black pepper, to taste
1 country loaf of bread, cut into 24 crostini (or 16 bruschetta), toasted
Directions
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Rinse zucchini, lemon and basil; drain; dry.
Preheat oven to 325 degrees.
Topping:
Coarsely grate zucchini onto a clean tea towel; pull up 4 corners; twist and squeeze tightly over a sink or bowl to remove liquid.
Heat olive oil in a large skillet; add zucchini, garlic, chile flakes and lemon zest. Stir-fry over medium heat until zucchini has softened without browning, about 5 minutes.
Remove from heat; cool 5 minutes.
Mix in feta and basil; season to taste.
Costini:
Cut 24 slices from the bread loaf; place on a baking pan; brush with olive oil; bake until crisp.
Spoon topping onto grilled crostini or bruschetta slices. Serve.
4-6 servings.
** If making in advance, prepare the topping and refrigerate. Prepare the crostini and assemble at the last minute to be sure that the crostini are crisp.