Zucchini Mozzarella Crostini with Basil Vinaigrette

Zucchini Mozzarella Crostini with Basil Vinaigrette

Serves 8
By author margaret @ The Right Recipe


Basil Vinaigrette

  • 1 Large bunch fresh basil (about 2 cups loosely packed leaves)
  • 1 Medium shallot (chopped)
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon water
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 5 tablespoons extra virgin olive oil


  • 2-3 Small zucchini
  • 2 teaspoons olive oil
  • zest of one lemon
  • 1 teaspoon lemon juice
  • 1 baguette
  • olive oil (for brushing)
  • salt and pepper
  • 1 ball of fresh, water packed mozzarella


1. Puree basil, shallot, white balsamic, water, sugar and salt in a blender, stopping as needed to scrape down side with a rubber scraper. With motor running, slowly pour in olive oil and puree until smooth. Season with freshly ground black pepper to taste. Set aside.
2. Using a vegetable peeler, shave zucchini into thin ribbons and gently toss with olive oil, lemon zest, lemon juice and a pinch of salt. Set aside.
3. Preheat oven to 350. Slice baguette on the diagonal about 1/2 inch thick. Brush with olive oil and season lightly with salt and pepper. Bake until crispy, about 10 minutes.
4. Arrange crostini on a plater and curl zucchini ribbons on top. Tear mozzarella into pieces and divide among the crostini. Drizzle with vinaigrette and sprinkle with freshly cracked black pepper to serve.