Ingredients
- 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 leaves basil, finely torn
- Salt and ground black pepper, to taste
- 24 crostini or 16 bruschetta
Chef notes
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.
Preparation
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
