Garlicky Zucchini Tomato Crostini (video)

10 prep + 5 cook

appetizers

Delicious Ukrainian appetizer for summertime! Garlicky zucchini tomato crostini with garlic mayo spread, fried zucchini and toasted bread!

Start with the zucchini. Wash the zucchini first, then thinly slice it using a sharp knife or mandolin slicer. The slices shouldn’t be too thin or too thick. Spread the sliced zucchini flat, then season lightly with salt and pepper.
Preheat a large, non-stick frying pan with a drizzle of cooking oil (I use avocado) over medium heat. Once the oil is hot, add the zucchini single layer into the frying pan. I usually do 2 to 3 batches.
Fry the zucchini until it’s golden and crispy, then flip and fry the other side. Remove the fried zucchini onto a paper towel to absorb the excess oil. Keep the zucchini warm.

Next, prepare the spread. Place the mayonnaise into a medium sized mixing bowl. Using a garlic press or a zester, press or grate the garlic into the bowl.
Season the spread with salt, pepper and a sprinkling of fresh dill. Mix everything together with a spatula and that’s it.

Next, prepare the bread. Preheat your oven broiler on the ‘high’ setting. Slice the baguette on a slight diagonal for longer pieces. This recipe makes about 10 to 12 crostini. Place the baguette onto a baking tray and brush the tops with a bit of olive oil.
Place the bread under your oven broil and bake for a few minutes, until the bread is toasted and crispy. This is the fastest way to toast a lot of bread!

While the bread is toasting, slice your tomatoes thinly using a sharp knife.
Once the baguette is done toasting, grab a knife and spread a generous amount of the prepared garlic mayo spread onto each piece of warm bread.
Top the spread with the sliced tomatoes and season with salt and pepper. Next, add 3 to 4 slices of the fried zucchini on top of the tomatoes.
Garnish with fresh chopped dill and enjoy immediately!