ZUCCHINI CROSTINI
I found this on the internet because I was looking for ways to use up some of the many zucchinis from my garden. It is garlicy and delicious and it is similar to a pesto.
Provided by Lucille Hoerle
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- 1. Coarsely grate zucchini. Spread zucchini out over a clean dish towel (one you might not mind losing). Sprinkle 2 teaspoons salt evenly over zucchini. Walk away for 5 minutes. Pack the zucchini in the middle of the towel, and squeeze it over the kitchen sink until most of the moisture is gone (and there will be a surprising amount of moisture). In a medium mixing bowl, combine strained zucchini, garlic, basil, almonds, thyme, Parmesan, lemon juice, lemon zest, and 3 tablespoons of olive oil. Stir thoroughly to combine. Salt and pepper to taste. (Go easy on the salt; you might not need it at all.) Refrigerate for one hour.
- 2. When zucchini mixture is just about ready, pre-heat your broiler. Arrange bread slices on baking sheet and brush with remaining 1 tablespoon of olive oil. Broil until bread is slightly browned. (This will be quick.
- 3. Top each bread slice with a tablespoon or so of the zucchini mixture. Serve and delight in your creation.
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