Ready in 25 minutes, this is an easy and affordable snack or finger food when zucchini are in season. To make crostini, cut slices from a country loaf, brush with olive oil and bake at 325°F until crisp. If making ahead of time, prepare the crostini and the topping separately and assemble at the last minute to ensure the crostini are served crisp.
- 3 zucchini
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 pinch chile flakes
- 1 lemon, zested, finely grated
- 1¾ ounces feta, crumbled
- 10-12 basil leaves, finely torn
- Salt and ground black pepper, to taste
- 24 crostini or 16 bruschetta
To make the topping, coarsely grate the zucchini onto a clean tea towel, pull up the sides, twist and squeeze tightly over a sink or bowl to remove liquid. Heat the olive oil in a large frying pan and add zucchini, garlic, chile flakes and lemon zest. Stir-fry over a medium heat until zucchini has softened without browning (about 5 minutes).
Remove from heat and allow to cool for 5 minutes. Mix in feta and the basil leaves and season to taste. To serve, spoon onto crostini or bruschetta bases.
For more great Annabel Langbein recipes see annabel-langbein.com