Crostini with Zucchini, Tomatoes and Olives

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Crostini with Zucchini, Tomatoes and Olives
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
2
Ingredients
1
2
2
1 teaspoon
1
freshly ground Pepper
1
dried crumbled Chile pepper
6 slices
6
black pitted Olives

Preparation steps

1.

Rinse, trim and coarsely grate zucchini. Blanch tomatoes for a few seconds in boiling water, then rinse, peel, quarter, core and cut into small cubes. Peel shallots and garlic. Finely dice shallots.

2.

Heat olive oil in a pan over low heat. Add shallots and cook until translucent. Press garlic through a garlic press into the pan. Add zucchini and sauté briefly, then stir in the tomatoes. Season with salt, pepper and chile pepper. Bring to a boil. Toast baguette slices in a toaster or in the oven. Divide the zucchini-tomato mixture over baguette slices.

3.

Cut olives into slices and sprinkle on crostini.