Crostini Recipe Make Ahead Recipes Recipe For Zucchini

SIMPLE 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.

ZUCCHINI CROSTINI

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.

ZUCCHINI CROSTINI

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.

ZUCCHINI CROSTINI WITH RICOTTA AND MINT

Steps:

• Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.
• Serve on toasted crostini, bruschetta or any crusty bread.
• Use mint for garnish.

CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA

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.

CROSTINI

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.

CRISPBREAD CROSTINI

Steps:

• Spread creme fraiche on top of the cracker. Place nectarine slices on top cracker and drizzle with honey.

GODFATHER CROSTINI

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.