Crostini alla Caponata Recipe

Name: Crostini alla Caponata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings, 1 crostini each
Ingredients: 2 Tbsp. extra virgin olive oil , divided; 3 zucchini , thinly sliced; 1 baguette (400 g), cut on the bias into 12 (3/4-inch thick) slices; 1 jar (380 mL) Classico Bruschetta di Napoli Tomato Basil; 3/4 cup Cracker Barrel Shredded Mozzarella Cheese

Ingredients

2 Tbsp. extra virgin olive oil , divided
3 zucchini , thinly sliced
1 baguette (400 g), cut on the bias into 12 (3/4-inch thick) slices
1 jar (380 mL) Classico Bruschetta di Napoli Tomato Basil
3/4 cup Cracker Barrel Shredded Mozzarella Cheese

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 12 servings, 1 crostini each

Instructions

Heat 1 Tbsp. oil in large skillet on medium-high heat.
Add zucchini, in batches, cook 3 to 4 min. or until golden brown, turning occasionally and adding remaining oil as needed.
Cool slightly.
Heat oven to 425ºF. Place bread slices in single layer on baking sheet.
Bake 2 to 3 min. on each side or until golden brown on both sides.
Top toast slices with zucchini, bruschetta and cheese; bake 5 min. or until cheese is melted.