With my home in renovation chaos, I’m all about quick & easy food. These Goat Cheese, Zucchini & Pea Crostini are speedy to make, use a handful of ingredients & are big on flavor. This is part of Fresh Hunger’s week of Italian recipes working our way from breakfast to dinner.
Crostini are served in Italy as a starter. They’re also brilliant served as lunch. That’s how I served these morsels. Crostini as you may or may not know, means “little toasts” – small, thin slices of toasted bread with whatever topping takes your fancy. That happened to be: creamy goat cheese, grilled zucchini, mashed peas with pesto & some basil leaves.
To save time, grill the bread & the zucchini together on the barbie.
Spread each slice of bread with some soft & creamy goat cheese.
Top with the grilled zucchini, folded to give it a little height.
Then dollop some mashed pesto peas on top.
Sprinkle with small basil leaves & a drizzle of olive oil. Drizzle with a little balsamic vinegar too. I didn’t in the pics but wish I had. The balsamic elevates the crostini. I sprinkled them with balsamic as I shared them with my husband & we both agreed they were even better.
Then get them in your face.
We live on the outskirts of a tiny town in rural Indiana where there’s nothing, but, there are some if-you’re-desperate eats in other towns not too far away. Now, if you’ve ever renovated your house, you’ll realize how easy it is to order take-out or to eat out when you’re exhausted at the end of a day of painting & your house is in chaos. Maybe I’m being delusional thinking I can refrain from reaching for the take-out menus during our renos. Time will tell. And currently we still have a kitchen, albeit it with a wall knocked out. These crostini take about 15 minutes to make with minimal prep & ingredients, making them perfect for a casual dinner with friends or a quick light meal. I’m adding them to my Fast & Fresh list of recipes that will keep the pizza delivery guy at bay. Hopefully. Wish me luck. Chat to you soon,
PS. Frozen peas are handy to throw into pasta, salad, stews, soups & pestos. Try my Pea Pesto & Pancetta Pasta & Crispy Kale, Pea & Asparagus Caesar Salad. And this favorite – Easy Springtime Chicken Pot Pies.
A Pinterest Pic to share
- 1 cup frozen peas or broad beans, thawed
- 1/4 cup basil pesto
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- pinch of salt & pepper
- 2 medium zucchini, thinly sliced lengthways
- 10 slices rustic bread
- 1 tablespoon olive oil (the slices measured about 3 x 4 inches/7.5 x 10cm)
- 2 garlic cloves, peeled
- 6 oz (170g) creamy goat cheese, at room temperature
- olive oil, to drizzle
- basil leaves, for garnish
- Mash thawed peas with a fork or potato masher. Using a food processor creates a little more washing up, but makes speedy work of this. If using a food processor keep the mixture a little chunky. Stir in pesto, juice, olive oil, salt & pepper.
- Brush zucchini slices with a little olive oil (or spray); sprinkle with salt & pepper. Cook on a greased grill in a barbecue or a griddle pan for the stovetop, for 2 to 3 minutes a side until good grill marks appear.
- Brush each slice of bread with a little olive oil (or spray) & cook on a greased grill in a barbecue or a griddle for the stovetop, for 1 to 2 minutes each side until good grill marks appear & bread is toasted. Rub a garlic clove over each slice (this adds a nice flavor but is optional if you can’t be bothered).
- Spread each grilled piece of bread with goat cheese. Top with 1 or 2 folded zucchini slices & a dollop of pea mixture.
- Drizzle with a little olive oil. Sprinkle with salt, pepper & basil leaves.
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