Best 4 Crostini With Zucchini Recipes

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**Crostini with Zucchini: A Delightful Appetizer for Any Occasion**

Crostini with zucchini is a classic Italian appetizer that is both simple to prepare and bursting with flavor. The combination of crispy bread, creamy cheese, and tender zucchini creates a delightful bite that is perfect for any occasion. Whether you're looking for a quick and easy snack or an elegant party appetizer, crostini with zucchini is sure to please. This versatile dish can be customized to suit your taste preferences, with a variety of toppings and variations to choose from. From classic recipes featuring fresh herbs and Parmesan cheese to more unique combinations like roasted red peppers and goat cheese, there's a crostini with zucchini recipe for everyone. So, gather your ingredients and let's embark on a culinary journey to create this delicious and visually appealing appetizer.

Here are our top 4 tried and tested recipes!

CROSTINI



Crostini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 22m

Yield 6 servings

Number Of Ingredients 4

About 1/2 loaf good, crusty bread such as ciabatta, sliced as thinly as possible
2 tablespoons extra-virgin olive oil
Gray salt and freshly ground pepper
2 tablespoons freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

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.

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.

Tips:

  • Choose fresh and tender zucchini: Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
  • Slice the zucchini thinly: This will help the zucchini cook evenly and quickly.
  • Use a variety of toppings: Get creative with your toppings! Some popular options include goat cheese, feta cheese, pesto, and roasted red peppers.
  • Don't overcrowd the pan: When cooking the zucchini, make sure to leave some space between each slice so that they can cook evenly.
  • Cook the zucchini until it is tender but still has a little bit of bite: You don't want to overcook the zucchini, or it will become mushy.
  • Serve the crostini immediately: Crostini are best served warm, so make sure to serve them as soon as they are done cooking.

Conclusion:

Crostini with zucchini are a delicious and easy appetizer that is perfect for any occasion. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a quick and easy appetizer, give crostini with zucchini a try. You won't be disappointed!

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