Zucchini Crostini

Name: Zucchini Crostini
Ingredients: 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

9 ingredients

9 steps

Ingredients

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

Directions

1

Preheat oven to 450F..
2

In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft.
3

Add zucchini and garlic and cook, stirring, until zucchini is barely tender.
4

Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes.
5

Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes.
6

Remove skillet from heat and cool mixture.
7

On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
8

Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone.
9

Bake crostini in middle of oven until cheese is melted and golden.