Crostini with Stracciatella and Marinated Zucchini
INGREDIENTS
1 small zucchini, cut into thin ribbons using a vegetable peeler
olive oil
1 large clove of garlic, thinly sliced
red chili flakes
salt
pepper
lemon juice
stracciatella cheese
flakey sea salt
sourdough bread
METHOD
Heat up ~1 tablespoon of olive oil in a pan. On very low heat, add sliced garlic and chili flakes. Stir around. Allow the garlic and chili to infuse the oil for a few minutes (you don’t want the garlic to get too golden so be sure your heat is on low).
Then, add in zucchini ribbons, lemon juice, salt, and pepper. Toss everything together. Taste and adjust for seasoning.
Pour everything into a bowl and allow to cool.
Preheat oven to 450 degrees. Place bread on a parchment-lined baking sheet and brush both sides with olive oil. Bake for about 10 minutes or until bread is golden brown.
Layer bread first with stracciatella followed by zucchini, olive oil, flakey sea salt, and pepper.
