Today I’m offering up an easy, almost no cook, make ahead appetizer or lunch item that will be a big hit. Shaved fresh zucchini and fresh mozzarella are always a great combination but add this so-good-you’ll-want-to-drink-it vinaigrette and you’ll really have something special.
All of the components to this dish can be made up to a day ahead of time so you’ll just have a quick assembly before serving. Keep the topping ingredients in the refrigerator and the toasted bread in a zip lock bag at room temperature. But be sure and bring the shaved zucchini, mozzarella and vinaigrette back to room temperature before you make and serve the crostini in order to maximize the flavors.
If you want to make this a gluten-free option, without any sacrifice in flavor, I suggest using Udi’s French Bread . You can find this in the freezer section of Whole Foods and other major supermarkets. Just let the bread come to room temperature before slicing, brush with olive oil, add a little sprinkle of salt and pepper and toast at 350 degrees until crispy.
This recipe is just slightly adapted from Southern My Way, by Gena Knox. The number of serving will vary depending upon the width of the baguette that you use. In general, it should make 8 larger or up to 16 smaller crostini.