We left the French bread out for several days. Well, it is hard as a rock. But by cooking it a few minutes, add some toppings. Voilà appetizers on the table or side dish with dinner. It adds to a nice lunch as well.
crostini (Italian)
croûtons (French)
croutons (English)
croutons (English)
Serves 20 slices
Preheat over 450℉ (230℃)
2 Tbs. (30 ml) olive oil
1 diced onion
2 organic zucchinis, julienned cut
2 minced garlic cloves
6 small organic diced Roma tomatoes
1 tsp. (5 ml) thyme, with the flowers if possibly
1/4 cup (60 ml) dry white wine
10 slices of Provolone cheese, cut in half
1 long French baguette, diagonally sliced
chopped basil leaves
1. Heat a skillet over medium heat for 2 minutes.
2. Add olive oil and sauté onions a few minutes.
3. Add the zucchini and garlic, cook until zucchini is soft.
4. Add the tomatoes and thyme, stir for about 2 minutes.
5. Add the wine and (optional dash of sea salt and pepper). Simmer about 4 minutes, reducing the liquid in half.
6. Remove the skillet and let it cool.
7. Place the bread pieces on a baking sheet, brush the tops with olive oil.
8. Bake for 3-4 minutes.
9. Remove the bread from the oven. Turn off the oven, but will use it again
10. Put 2 Tbs. (30 ml) of the zucchini mixture on each toasted bread slice.
11. Top with slice of provolone cheese.
12. Bake crostini in the middle of the oven until cheese is melted and golden.
13. Sprinkle chopped purple thyme flowers and basil leaves on each slice.
