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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 1 small onion, sliced thin
- 1/4 cup olive oil
- 2 medium 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 teaspoon fresh thyme leaves, chopped
- 1/4 cup dry white wine
- 1 loaf Italian or French bread about 3 1/2 inches in diameter, cut diagonally into 1/2-inch-thick slices (about 20)
- 10 thin slices provolone cheese (about 1/4 pound), halved
Method
- Preheat oven to 450F..
- In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft.
- Add zucchini and garlic and cook, stirring, until zucchini is barely tender.
- Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes.
- Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes.
- Remove skillet from heat and cool mixture.
- On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
- Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone.
- Bake crostini in middle of oven until cheese is melted and golden.
