Description
A deliciously light summer dinner for two.
Ingredients
- 6 slices Crusty Whole Grain Bread (about 1/2 Inch Thick Pieces)
- 4 teaspoons Olive Oil, Divided
- 1 Small Zucchini, Sliced Into Half-rounds (about 1 Cup)
- 1 cup Whole Grape Tomatoes
- 1 clove Garlic, Peeled And Finely Chopped
- Salt And Pepper
- 1 Lemon, Zested
- 2 ounces, weight Goat Cheese, At Room Temperature
- 2 ounces, weight Hummus
- 2 teaspoons Fresh Thyme Leaves
Preparation
Preheat toaster oven to 400ºF.
Place bread slices on a cookie sheet and drizzle with 2 teaspoon of the olive oil. Bake 5–8 minutes until lightly browned. Remove toast and set aside but leave toaster oven on.
In a baking dish, combine zucchini, tomatoes, garlic and remaining olive oil. Sprinkle with salt and pepper, stir well to coat all of the vegetables with oil. Roast vegetables for 12–16 minutes, stirring halfway through cooking, until zucchini has softened slightly and most of the tomatoes are starting to burst open.
Allow vegetables to cool for about 5 minutes then stir in all of the lemon zest.
To assemble the crostini, spread each toast with goat cheese or hummus, top with zucchini and tomatoes, sprinkle on fresh thyme and enjoy.
Easily turn this into a crowd-pleasing appetizer by cutting the bread slices into smaller pieces before toasting and topping.
