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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tri-Colored Crostoni Recipe

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This recipe for Tri-Colored Crostoni is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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