Saturday, February 20, 2010

Recipe: Apple-Zucchini Crostini

These delicious little "toasts" went fast at the last supper club!
The original recipe from 101 cookbooks calls for a dollop of creamy goat cheese which we left off to make it vegan.

What you need:
*5-7 slices whole grain bread, very thinly sliced
*splash of extra virgin olive oil
*two big pinches of salt
*1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) [we used a pink lady apple and the color was great in the finished dish]
*3/4 cup zucchini, cut into 1/4-inch dice
*1 1/2 teaspoons lemon juice, freshly squeezed

What you do:
Preheat oven to 350 degrees. Cut the bread into bite-sized pieces (or use a cookie cutter [or shot glass!]), brush with a bit of olive oil and sprinkle with a tiny bit of salt. Arrange in a single layer on a baking sheet and bake until golden, roughly 14 minutes, flipping once along the way. Remove and let cool.
To make the zucchini-apple component, heat a splash of olive oil in a skillet over medium high heat. Stir in the salt and the apples. Saute for about 15 seconds and then stir in the zucchini. Cook for another 15-20 seconds - things should really be sizzling. But keep in mind, you only want to heat and soften things up a touch, not turn everything to mush by overcooking. Quickly remove from the heat and stir in the lemon juice and a tiny drizzle of extra virgin olive oil. Toss and taste, add a bit more salt if needed. Transfer the zucchini mixture to a large plate to cool a bit.
To assemble take one piece of the toasted bread and spoon a small amount of the zucchini mixture on top of it. Repeat and arrange on your favorite serving platter.
Makes about 2 dozen bite-sized crostini.

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