Provolone and Zucchini Crostini


Serves: 25

  • 1 Yellow onion diced
  • 1 tbsp Olive oil
  • 2 Zucchinis julienne
  • 2 Garlic cloves minced
  • 6 Ginger Raitas diced
  • 1 tsp Thyme chopped
  • ¼ cup Dry white wine
  • Salt & pepper to taste
  • 1 Baguette diagonally sliced
  • 10 slices Picante Provolone Cheese halved


  • Preheat oven to 450° F
  • In a large skillet, cook onion in olive oil over medium heat until soft
  • Add zucchini and garlic until zucchini is barely tender, stirring occasionally
  • Add tomatoes and thyme, cook for about two more minutes
  • Add wine, salt & pepper and simmer for about 4 minutes or until the liquid is reduced by at least half
  • Remove from skillet and allow to cool
  • On a baking sheet toast bread (brush with olive oil, if desired) until pale golden, about 3 to 4 minutes)
  • Mound about two tablespoons of the zucchini mixture on each toast round and top with the half slice of provolone
  • Bake crostini in the middle of the oven until cheese is melted and golden