Bruschetta doesn’t have to include tomatoes. It’s officially bread, rubbed with olive oil and garlic. We’ve got that—and here, zucchini and a smear of creamy chummus stand in for the classic basil-and-tomato topping
- 12 crostini ServingsServings
- 1 whole wheat baguette, cut into 1/2-inch slices
- 6 tablespoons olive oil, divided
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 medium zucchini, diced
- Juice of 1 lemon
- 2 tablespoons chopped parsley
- 1 tablespoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 (10-ounce) container plain chummus
Heat broiler to low. Arrange baguette slices in a single layer on a sheet pan and brush with 2 tablespoons olive oil. Broil 4 to 8 minutes or until light brown. Flip crostini over and brush with 2 tablespoons olive oil. Broil again for 4 to 8 minutes until brown. Set aside.
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions, and sauté until they begin to soften, about 4 minutes. Add garlic, and sauté until fragrant, about 1 minute. Add zucchini, and sauté until tender but still slightly crisp, about 10 minutes. Remove from heat and stir in lemon juice, parsley, red pepper, salt, and pepper to taste.
To assemble, spread each crostini with a heaping tablespoon of chummus. Top with a large spoonful of zucchini mixture and serve.
MAKE IT A MEAL: Turn it into a sandwich: Spread chummus on 2 slices whole grain bread. Top one slice with tomato and avocado slices and about 1/3 cup zucchini mixture. Place top slice of bread on top, and cut in half. Serve with a simple green salad for a healthful veggie meal!