Zucchini Crostini Recipes

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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.

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.

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

ZUCCHINI CROSTINI WITH RICOTTA AND MINT



Zucchini Crostini With Ricotta and Mint image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 10m

Number Of Ingredients 6

1 pound zucchini
1 cup ricotta
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper
Toasted crostini, bruschetta or any crusty bread

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.

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