Zucchini Crostini

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.