Zucchini-Mushroom Crostini with Tomato Puree
Ingredients
- Ingredients
- 4 ripe Tomatoes
- 70 milliliters olive oil
- salt
- freshly ground peppers
- 200 grams fresh button Mushroom
- 2 Zucchini (each about 150 g)
- 1 garlic clove
- 1 Whole grain ciabatta
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
For the topping: Rinse the tomatoes, blanch in boiling water and rinse with cold water to cool. Peel the tomatoes, remove seeds and dice. In a bowl, whisk the tomatoes with 50 ml (approximately 1/4 cup) of the oil. Season with salt and pepper to taste, and puree until smooth. Wipe the mushrooms with a damp paper towel and thinly slice. Rinse the zucchini and cut into long, 3 mm (approximately 1/8 inch) thin slices.
Heat the remaining oil in a grill pan. Peel and press the garlic. Add the zucchini, mushrooms and garlic to the skillet, and cook, while turning, for 5-7 minutes. Remove and cool briefly.
For the crostini: Slice the ciabatta into 1 cm (approximately 1/2 inch) thick slices. Place on a baking sheet and bake in the oven, while turning, until golden brown. Remove from the oven.
For serving: Spread the tomato puree on the toasted bread. Top with the zucchini and mushrooms. Season with salt and pepper to taste. Arrange on plates and serve immediately.
