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Zucchini Crostini




Source of Recipe


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List of Ingredients




1 small onion, sliced thin
1/4 cup olive oil
2 medium zucchini, sliced
2 garlic cloves, minced
6 plum tomatoes, peeled, seeded, cut
1 teaspoon fresh thyme leaves, chopped
1/4 cup dry white wine
1 loaf French bread cut diagonally 1/2-inch-thick slices (about 20)
10 thin slices provolone cheese (about 1/4 pound), halved


Recipe



Preheat oven to 450°F. In a large heavy skillet cook onion
in oil over moderate heat, stirring occasionally, until
soft. Add zucchini and garlic and cook, stirring, until
zucchini is barely tender. Add tomatoes and thyme and cook,
stirring occasionally, about 2 minutes. Add wine and salt
and pepper to taste and simmer until liquid is reduced by
about half, about 4 minutes. Remove skillet from heat and
cool mixture. On a baking sheet toast bread in middle of
oven until pale golden, about 4 minutes. Mound about 2
tablespoons zucchini mixture on each toast and top with a
half slice provolone. Bake crostini in middle of oven until
cheese is melted and golden. Makes about 20 crostini.