Provolone and Zucchini Crostini - Boar's Head Provisions Co., Inc.

now you're cooking: Appetizers

Provolone and Zucchini Crostini

Ingredients

		Boar's Head 1st Cut Corned Beef Brisket
10	slices	Boar's Head Picante Provolone Cheese, Halved
6		Roma Tomato, Diced
1		Yellow Onion, Diced
2		Zucchini, Julienne
		Salt & Pepper, To Taste
1	tsp	Thyme, Chopped
1		Baguette, Diagonally Sliced
¼	cup	Dry White Wine
2		Garlic Cloves, Minced

Directions

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.

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