A savory, melted zucchini crostini that pairs perfectly with Elouan Pinot Noir.
Makes 25 servings
1 yellow onion, diced
1 tbsp olive oil
3 zucchinis, julienne
2 garlic cloves, minced
4 tbsp sun-dried tomatoes, diced
Salt & pepper to taste
1 sourdough baguette, sliced diagonally
10 slices Boar’s Head® Imported Switzerland Swiss Cheese, halved
Pre-heat oven to 450 degrees fahrenheit.
In a large skillet, over medium-high heat, sauté onion until soft (about 3-4 minutes). Add zucchini and garlic and cook, stirring occasionally, until zucchini is just tender (about 2-3 minutes).
Remove skillet from heat and let cool.
Arrange baguette slices on a baking sheet and brush with olive oil. Bake in oven until golden (about 3-4 minutes). Remove from oven.
Place 2 teaspoons of zucchini mixture on each slice of toast and top with a sprinkling of diced sun-dried tomatoes and a half slice of Boar’s Head® Imported Switzerland Swiss Cheese. Bake crostini in middle rack of oven until cheese is melted and golden.