Grilled Zucchini Crostini with Sun Dried Tomatoes and Goat Cheese

Grilled Zucchini Crostini with Sun Dried Tomatoes and Goat Cheese

Cue the Police, Synchronicity, The Clash, Rock the Casbah or perhaps Yes, Owner of a Lonely Heart. Open up a bottle of white zinfandel (maybe rosé since we're all grown up now), whip up this crostini and feel the 80's love.

Nothing yodels the cuisine of that decade like sun-dried tomatoes, goat cheese and fresh basil—the calling cards of cutting edge yuppie restaurants back then. I don't think I've eaten this combination since pasta took over America, the somewhat overlooked Generation X (nice to meet you) became adults and Millennials were born, told they were important and driven around in Volvos with bouncing yellow "Baby on Board" signs in the rear window.

I've had a jar of oil-packed tomatoes in my pantry for almost a year and decide to pop it open today and combine them with basil my family planted a few weeks ago, some grilled zucchini and a creamy local goat cheese that I sent for a spin in my food processor to make smooth and fluffy. Good and substantial enough for a light meal or robust appetizer. 

Grilled Zucchini Crostini with Sun-Dried Tomatoes and Goat Cheese

Serves 2 

4 slices country bread or good baguette sliced on the diagonal

1 medium zucchini, sliced lengthwise into 1/4" slices
Balsamic vinegar and olive oil for brushing

7-8 sun-dried tomatoes packed in olive oil, drained
1 heaping tablespoon sliced almonds
1 heaping tablespoon fresh basil
Pinch kosher or flaked salt

2 ounces goat cheese, at room temperature
1-2 teaspoons olive oil or cream

1. Preheat grill. Brush zucchini slices with a little oil and vinegar. Sprinkle with salt and grill until slightly softened but still a little crisp, flipping once. Brush bread with a bit of oil and grill until toasted. Set aside.

2. Roughly chop tomatoes, almonds, basil and salt  and place in a small bowl. You can also do this in a mini food processor.

3. Vigorously stir goat cheese and a splash of cream or olive oil together until light and smooth. Again, a mini food processor works well for this.

4. Spread each bread slice with a spoonful of goat cheese then top with a grilled zucchini slice and a spoonful of the tomato mixture. Drizzle with a little balsamic vinegar to finish.


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