Zucchini Crostini Il Pizzico Trattoria

Ingredients

Zucchini Crostini

Il Pizzico Trattoria

Yields about 20

1 small onion, sliced thin

1/4 c olive oil

2 med zucchini, halved lengthwise and cut crosswise into 1/4-inch thick slices

2 garlic cloves, minced

6 plum tomatoes, peeled, seeded, and cut into 1/4'inch dice

1 t fresh thyme leaves, chopped

1/4 c dry white wine

1 loaf italian or french bread, cut into crostini pieces

10 thin slices provolone cheese

Preheat oven to 450.

Cook onion in oil over med heat until soft. Add zucchini and garlic until zucchini is

barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 mins.

Add wine and s & p to taste and simmer until liquid is reduced by about half, about 4

mins. Remove from skillet and cool.

Toast bread until pale golden, about 4 mins.

Mond 2 T zucchini mixture on each toast and top with a half slice of provolone. Bake

crostini until cheese is melted and golden.