Tasty stuff piled on top of good bread makes a great snack or light meal. It’s also a chance to get a few more vegetables into your diet and while I’m not suggesting crostini become a home for tired leftovers, they are an ideal way to use up small amounts of cheese or bits and bobs.
Pide 4 medium zucchini (courgettes) 2 Tbsp olive oil, plus extra for pine nuts and pide Flaky sea salt and freshly ground black pepper ¼ cup pine nuts 1 small sesame Turkish pide loaf 100g (3-4 oz) sheep’s milk feta (or soft white goat’s cheese), sliced Dressing 2 Tbsp extra virgin olive oil 1 Tbsp white wine vinegar ½ tsp seed mustard 2 cloves garlic, peeled and crushed ½ cup mint leaves (chop just before using) Salt
1 Trim zucchini and slice thinly lengthways. Transfer to a large bowl and toss with 2 tablespoons of olive oil. Cook in a ridged grill pan over highish heat until browned on both sides, or on a barbecue grill. Transfer to a plate and season with flaky sea salt and black pepper.
2 Toast pine nuts in a smidgin of oil in a small frying pan (skillet) over low-medium heat, shaking them around the pan to encourage even browning. When golden, tip onto a plate lined with paper towels and season with a little flaky sea salt.
3 Cut pide into 3 pieces, then cut each piece in half through the middle. Brush lightly with oil and char-grill and cook as described below in Recipe Notes.
4 Mix dressing ingredients together in a small bowl, adding ¼ of a teaspoon of salt. Pile zucchini on toasted pide. Top with sliced cheese. Spoon dressing over, scatter with pine nuts and serve.
Start with good bread – soft fluffy bread will be a let down as it will quickly become soggy once loaded with goodies. Choose a bread with structure, such as sourdough or ciabatta providing it is not too holey. Don’t slice the bread too thickly, especially if eating it in hand and not with cutlery. Either grill the bread carefully over a barbecue grill rack heated to medium, or in a hot ridged grill pan, until lightly charred. Be warned – the bread will quickly blacken if left unattended. The bread can be brushed lightly with olive oil before grilling for a smokier flavour. Failing this, simply toast the bread in a toaster.
For Grilled Pepper & Eggplant Crostini click here Recipe
Main photograph Aaron Mclean