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Zucchini Mozzarella Crostini with Basil Vinaigrette

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.

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.



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