Zucchini Pesto Crostini

This pesto is also ideal for dinner, tossed with pasta or spooned over grilled chicken.

6 appetizer-size servings

Ingredients

3 medium zucchini (about 1 pound)

2 teaspoons salt, plus more to taste

2 garlic cloves, minced

¼ cup shredded basil

½ cup marcona almonds, toasted and finely chopped

1 tablespoon thyme leaves, chopped

½ cup grated Parmigiano-Reggiano cheese

1 teaspoon fresh lemon juice

½ teaspoon finely grated lemon zest

4 tablespoons extra-virgin olive oil, divided

Freshly ground black pepper

1 loaf ciabatta bread, cut into ¼-inch slices (about 12 slices)

Directions

Coarsely grate the zucchini, then place the shredded zucchini on a kitchen towel and sprinkle with 2 teaspoons of salt. Let sit for 5 minutes, squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer to a bowl. Add and toss Parmigiano-Reggiano, garlic, basil, almonds, thyme, lemon juice, lemon zest and 3 tablespoons of the olive oil to the zucchini.

Season to taste with salt and pepper and refrigerate for 1 hour. Before serving drizzle the remaining olive oil over the bread and toast. Let cool, top each slice of bread with about 3 tablespoons of the zucchini pesto and serve immediately.

The zucchini pesto can be made 3 days before serving.