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Tri-Colored Crostoni Recipe

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This recipe for Tri-Colored Crostoni, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliana Hart
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 small zucchini
1 large tomato
3 T. extra virgin olive oil, plus extra for drizzling
2 cloves garlic
salt
8 slices coarse country style bread, such as Ciabiatta
˝ lb. Mozzarella cheese
1 bunch fresh basil

Directions:
Directions:
Preheat oven to 400⁰. Wash and cube zucchini. Peel, seed and cube the tomato. Sauté the zucchini in the olive oil with one of the garlic cloves and add salt to taste; discard the cooked garlic clove. Rub the bread slices with the remaining clove of garlic and place on a baking sheet. Moisten each bread slice with a drizzle of the olive oil. Top with the zucchini, tomato and mozzarella. Sprinkle with basil and bake for about 10 minutes or until cheese melts. Serve hot as a delicious antipasto.

 

 

 

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