Crostini Recipe Make Ahead Recipe For Zucchini

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ZUCCHINI CROSTINI



Zucchini Crostini image

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

6 slices day old French bread
3 cloves garlic
2 medium zucchini
1/2 cup ricotta cheese
salt and pepper

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.

GODFATHER CROSTINI



Godfather Crostini image

We're going to make you an offer you can't refuse: Spend just a few minutes in the kitchen to serve up an elegant, restaurant-quality appetizer that's a fun twist on BLT's. You can't go wrong. Capiche? -Kendra Allanson, Front Royal, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 10

1 loaf (8 ounces) French bread, cut into 16 slices
2 tablespoons plus 1 teaspoon olive oil, divided
8 bacon strips, halved
1/3 cup mayonnaise
2 tablespoons minced chives
2 teaspoons lemon juice
16 fresh basil leaves
16 oil-packed sun-dried tomatoes
1/4 cup prepared pesto
2 tablespoons shredded Parmesan cheese

Steps:

  • Brush bread slices with 2 tablespoons oil and place on an ungreased baking sheet. Bake at 400° for 5-6 minutes on each side or until lightly browned., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a small bowl, combine the mayonnaise, chives, lemon juice and remaining oil; spread over toast. Top each with a basil leaf, tomato, pesto and a piece of bacon. Sprinkle with cheese.

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

CROSTINI D'EMILY



Crostini D'Emily image

Tiny toasts to serve with a festive dip or baked garlic!

Provided by emily

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 15m

Yield 6

Number Of Ingredients 4

1 day old baguette
¼ cup butter, softened
1 tablespoon olive oil
3 cloves garlic, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the baguette crosswise into 1/4 inch thick slices
  • In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up.
  • Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 43.2 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 5.5 g, Sodium 546.6 mg, Sugar 2 g

CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA



Crostini With Roasted Vegetables and Smoked Mozzarella image

These vegetables may be roasted ahead of time and stored for several days in the refrigerator, so that the crostini will be quick to assemble at the last moment.

Provided by loveleesmile

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 red bell pepper
1 small zucchini
1/2 medium purple onion
1 baguette
2 tablespoons extra virgin olive oil
1 garlic clove, peeled
6 ounces smoked mozzarella cheese, sliced as thinly as possible
1 teaspoon fresh thyme leave
salt & freshly ground black pepper
6 fresh thyme sprigs, for garnish

Steps:

  • Preheat oven to 400°F (200°C).
  • MAKE THE ROASTED VEGETABLES: Mix the olive oil, garlic, salt, and pepper together in a small bowl and set aside.
  • Stand the bell pepper up vertically and slice from the stem end downward on each of the 4 sides of the pepper. You will have four flat pieces of pepper. Cut the zucchini in half lengthwise, and then slice the halves again vertically so that you have 4 long pieces of zucchini. Slice the onion into 4 pieces horizontally, as in cutting for onion rings.
  • Place the vegetables in one layer in a small roasting pan and drizzle them with the olive oil mixture. Toss vegetables so that they are well coated with the oil. Transfer to the oven and roast for 20 minutes. Remove the pan from the oven, turn the vegetables over, return to the oven, and continue roasting for 10 to 15 minutes longer, until the vegetables are golden brown. Remove the pan from the oven and set aside.
  • When the vegetables are cool enough to handle, use a sharp knife to cut the bell pepper and zucchini into strips 1/4 inch wide and separate the onion into rings. Set aside.
  • MAKE THE CROSTINI: Position the oven rack so that it sits about 3 inches from the heat source. Preheat broiler to high.
  • Cut the baguette at a diagonal angle into 1/3-inch-thick slices. Using a pastry brush, sparingly coat both sides of the bread with olive oil and place the bread on a baking sheet. Transfer to the oven and toast, turning once, until the bread is a light golden brown on both sides. (Alternatively, place the slices of bread in a panini grill and toast until the bread is light golden brown and crisp.).
  • Remove the toasts from the oven and rub each toast lightly on one side with the whole garlic clove. Turn the oven to 350°F (175°C).
  • Return the toasts to the baking sheet. Top each piece of toast with slices of smoked mozzarella to cover the surface of the bread. Arrange the vegetables over the cheese, with the zucchini at one end of the slice of bread, the red bell pepper in the center, and the onion at the other end.

Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 3.3, Cholesterol 13.4, Sodium 501.1, Carbohydrate 25.8, Fiber 1.8, Sugar 1.2, Protein 8.1

CROSTINI



Crostini image

This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!

Provided by BPENDILL

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 6

Number Of Ingredients 6

1 French baguette, cut into diagonal 1/2 inch slices
¼ cup olive oil
¼ cup butter or margarine
2 cloves garlic, minced
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Set the oven to broil at 425 degrees F (220 degrees C).
  • In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
  • Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
  • Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g

SIMPLE CROSTINI



Simple Crostini image

Crostini are perfect spooned high with your pick of toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 10

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
White-Bean and Caper Crostini
Tomato-Basil Crostini
Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

  • Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
  • Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g

ZUCCHINI BRUSCHETTA



Zucchini Bruschetta image

Salting the zucchini before cooking it draws out water, eliminating sogginess.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup minced shallot
1/4 teaspoon red-pepper flakes
Toasted baguette slices
Extra-virgin olive oil, for serving

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
  • Melt butter in a large skillet over medium-high. Add shallot; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.

ZUCCHINI CROSTINI



Zucchini Crostini image

Categories     Cheese     Tomato     Appetizer     Bake     Vegetarian     Zucchini     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20 crostini

Number Of Ingredients 9

1 small onion, sliced thin
1/4 cup olive oil
2 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
2 garlic cloves, minced
6 plum tomatoes, peeled, seeded, and cut into 1/4-inch dice
1 teaspoon fresh thyme leaves, chopped
1/4 cup dry white wine
1 loaf Italian or French bread about 3 1/2 inches in diameter, cut diagonally into 1/2-inch-thick slices (about 20)
10 thin slices provolone cheese (about 1/4 pound), halved

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.

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