Blog

Zucchini, Pine Nut, Pecorino Crostini



A simple, warm appetizer made with a lovely combination of flavors.

Zucchini, Pine Nut, Pecorino Crostini

2 medium zucchini, finely diced
3-4 Tbsp. olive oil
1/2 bunch parsley, chopped fine
3 cloves garlic, minced
juice of 1/2 lemon
salt and pepper
3 Tbsp. pine nuts
1 cup of freshly grated Pecorino (or Parmesan) cheese + 2 Tbsp. for garnish
baguette, ciabatta, or bread of your choice

Saute zucchini in olive oil until soft, lightly browned, and most of the juices have evaporated. Add garlic, saute briefly, then add chopped parsley, lemon juice and salt/pepper to taste. Remove from heat and cool slightly.

Meanwhile, preheat oven to 400ºF / 200ºC. In a small pan, lightly toast pine nuts, stirring constantly, until golden. Combine pine nuts and 1 cup of cheese with zucchini mixture. Place a one heaping spoonful of zucchini onto slices of baguette or ciabatta, and top with a bit more grated cheese.

Bake for 3-5 minutes or until hot and cheese begins to melt. Serve warm. Yum!