Okay...just a short intermission from my Dallas trip and a dose of something relatively healthy! I found this recipe on one of my favs...101 Cookbooks. You do have to follow the recipe closely particulary as it relates to the goat cheese component.Apple-Zucchini Crostini
5-7 slices whole grain bread, very thinly sliced
3 ounces goat cheese or chevre, crumbled
tiny splash of milk or cream
splash of extra virgin olive oil
two big pinches of salt
1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately)
3/4 cup zucchini, cut into 1/4-inch dice
1 1/2 teaspoons lemon juice, freshly squeezeda
bit of freshly ground black pepper
Preheat oven to 350 degrees. Cut the bread into bite-sized pieces (or use a cookie cutter), brush with a bit of olive oil and sprinkle with a tiny bit of salt. Arrange in a single layer on a baking sheet and bake until golden, roughly 14 minutes, flipping once along the way. Remove and let cool.
In the meantime, whisk the goat cheese in a small bowl with just enough milk to make it fluffy, light, and easily dollop-able. Spoon into a piping bag, or alternately a small plastic bag with just a bit of the corner cut off) and set aside in a cool place.
To make the zucchini-apple component, heat a splash of olive oil in a skillet over medium high heat. Stir in the salt and the apples. Saute for about 15 seconds and then stir in the zucchini. Cook for another 15-20 seconds - things should really be sizzling. But keep in mind, you only want to heat and soften things up a touch, not turn everything to mush by overcooking. Quickly remove from the heat and stir in the lemon juice and a tiny drizzle of extra virgin olive oil. Toss and taste, add a bit more salt if needed. Transfer the zucchini mixture to a large plate to cool a bit.
To assemble take one piece of the toasted bread and spoon a small amount of the zucchini mixture on top of it. Squeeze a little bit of the goat cheese on top of that and a few flecks of black pepper. Repeat and arrange on your favorite serving platter.
Makes about 3 dozen bite-sized crostini.
Preheat oven to 350 degrees. Cut the bread into bite-sized pieces (or use a cookie cutter), brush with a bit of olive oil and sprinkle with a tiny bit of salt. Arrange in a single layer on a baking sheet and bake until golden, roughly 14 minutes, flipping once along the way. Remove and let cool.
In the meantime, whisk the goat cheese in a small bowl with just enough milk to make it fluffy, light, and easily dollop-able. Spoon into a piping bag, or alternately a small plastic bag with just a bit of the corner cut off) and set aside in a cool place.
To make the zucchini-apple component, heat a splash of olive oil in a skillet over medium high heat. Stir in the salt and the apples. Saute for about 15 seconds and then stir in the zucchini. Cook for another 15-20 seconds - things should really be sizzling. But keep in mind, you only want to heat and soften things up a touch, not turn everything to mush by overcooking. Quickly remove from the heat and stir in the lemon juice and a tiny drizzle of extra virgin olive oil. Toss and taste, add a bit more salt if needed. Transfer the zucchini mixture to a large plate to cool a bit.
To assemble take one piece of the toasted bread and spoon a small amount of the zucchini mixture on top of it. Squeeze a little bit of the goat cheese on top of that and a few flecks of black pepper. Repeat and arrange on your favorite serving platter.
Makes about 3 dozen bite-sized crostini.
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