Roasted Zucchini and Tomato Crostini Recipe
Roasted Zucchini and Tomato Crostini is the most versatile dish of the summer. Appetizer, lunch, dinner...you'll absolutely love this!
Ingredients
- 6 slices Crusty Bread About 1/2 inch thick pieces
- 4 teaspoons Olive Oil Divided
- 1 small Zucchini Squash Sliced into half-rounds, about 1 cup
- 1 cup Grape Tomatoes
- 1 clove Garlic Peeled and finely chopped
- Salt and Pepper
- zest of one Lemon
- 2 ounces Goat Cheese At room temp
- 2 ounces Hummus
- 1-2 teaspoons Fresh Thyme
Instructions
- Preheat your toaster oven to 400°F.
- Place bread slices on a cookie sheet and drizzle with 2 teaspoon of the olive oil. Bake 5 to 8 minutes until lightly browned. Remove toast and set aside but leave toaster oven on.
- In a baking dish combine the zucchini, tomatoes, garlic, and remaining olive oil. Sprinkle with salt and pepper; stir well to coat all of the vegetables with oil.
- Roast vegetables for 12 to 16 minutes, stirring halfway through cooking, until the zucchini has softened slightly and most of the tomatoes are starting to burst open.
- Allow vegetables to cool for about 5 minutes then stir in all of the lemon zest.
- To assemble the crostini spread each toast with goat cheese or hummus, top with zucchini and tomatoes, sprinkle on fresh thyme and enjoy.
Notes
- Remove the baking dish once most of the tomatoes have just split open. This will help them keep their shape and prevent the tomatoes from becoming soggy.
- Turn this into a crowd-pleasing appetizer by cutting the bread slices into smaller pieces before toasting and topping.
Nutrition
Calories: 341kcalCarbohydrates: 25gProtein: 8gFat: 18gSaturated Fat: 5gSodium: 371mgFiber: 3gSugar: 3g
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