Grilled Zucchini Crostini with Tomato Basil Salsa
- 3 Zucchini – small, ideally a combination of green and gold varieties.
- 3 T. Olive Oil
- Salt
- Pepper
- 1 Baguette – or other firm crusty bread, very thin
- 2 T Butter
- 4 sprigs Basil – fresh
- 1 Tomato – ripe
- 4 oz. Yogurt Cream Cheese (or soft goat cheese)
Trim ends from zucchini and slice lengthwise 3/8″ thick. Brush with olive oil and sprinkle with salt and freshly ground black pepper. Cut baguettes to the same length as the zucchini slices (5″) and slice each section lengthwise into three long slices (roughly the same size as the zucchini). If you don’t have a baguette just slice crusty bread into pieces the same length as the zucchini and around 1/2″ thick. There should be as many slices of bread as zucchini. Butter one side of each piece of bread. Coarsely chop the basil leaves and dice the tomato. Combine in a bowl with a dash of olive oil, salt and pepper. Grill the zucchini on one side (using a medium hot grill or a ridged grill pan) until you see grill marks, about 4 minutes. Flip using tongs and immediately add the bread to the grill, buttered side down. When the bread toasts, after about two minutes, spread each slice with the yogurt cream cheese. By this time the zucchini should be tender with grill marks on both sides. Top the cheese with a slice of zucchini. Sprinkle the tomato basil salsa and serve warm.
Serves 4
Submitted by Debra Deis, Harrisburg – First Place Winner
First Place 2008 – Summer Squash