Zucchini and Feta Crostini
Recipes Appetizers Quick and Easy Seasonal cooking Vegetarian
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.