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Zucchini and Feta Crostini
Grill the bread on both sides just before you plan to serve it, so that it doesn’t go limp. Squeezing all of the moisture out of the zucchini before cooking is key to ensure it cooks quickly and retains its texture.
Prep Time
10 mins
Cook Time
5 mins
plus cooling
Serves
makes 24 crostini
Finger Food
Snacks & Starters
Italian
Quick & Easy
$
Special Occasions
Vegetarian
Potluck
BBQ
Ingredients
24 crostini, or 12 larger bruschetta bases
3 zucchini
3 tbsp extra-virgin olive oil
2 cloves garlic, crushed
a pinch of chilli flakes
1 lemon, finely grated zest of
50g feta cheese
10 basil leaves, finely torn
salt and freshly ground black pepper, to taste
Method
To make the topping, coarsely grate the zucchini onto a clean teatowel, pull up the sides, twist and squeeze tightly over a sink or bowl to remove liquid.
Heat the olive oil in a large frypan and add zucchini, garlic, chili 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.
Method
CROSTINI
To make crostini, thinly slice 1 baguette on an angle into 2cm slices.
Preheat your oven to 180°C/350ºF fanbake.
Spread the baguette slices on a baking tray, brush with 1/4 cup olive oil and sprinkle with flaky sea salt.
Bake in the oven until golden and crisp (20 minutes).
Remove and allow to cool completely.
Stored in an airtight container, these will keep for about a week and can be re-crisped in a hot oven for 5 minutes.
