Steps:
- Preheat oven to 450°F..
- In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
- On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
- Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.
Simple and delicious! I can't remember exactly which magazine I got this from--I've had the recipe for so long, but I think it was Parents, or Parenting.
Provided by canarygirl
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dry the bread in the oven for about 10 minutes, while you preheat it to 350º.
- Remove bread from oven.
- Halve garlic, and rub each half onto a slice of bread.
- Slice and chop zucchini and garlic (the same garlic that was used to rub bread), and steam for 15 minutes, or until very tender.
- Transfer to a bowl, and mash well.
- Add ricotta, salt and pepper, and mash well again.
- Spread over bread and bake 15 minutes.
- Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.
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