Balsamic Zucchini & Pepper Crostini

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Balsamic Zucchini & Pepper Crostini

This Balsamic Zucchini and Pepper Crostini is one of my favorite appetizers to make for a crowd. The veggies are sautéed until tender and tossed in a rich balsamic sauce which perfectly complements the creamy cheese and toasted slices of baguette. This is the perfect appetizer to make in advance and assemble before serving.

Prep Time15

Cook Time15

Total Time30

Course: Dairy Free, Gluten Free, Nut Free

Servings:

Calories: 83kcal

Author: Every Last Bite

Ingredients

1 tbsp olive oil
1 large zucchini or 2 small
2 red bell peppers
½ tsp salt
½ tsp pepper
2 cloves garlic minced
1 tbsp dijon mustard
⅓ cup balsamic vinegar
1 tbsp honey
1 baguette (or GF Baguette)
1 Garlic & Herb Boursin cheese Or Dairy Free Boursin
Basil leaves for garnish

Instructions

Preheat the oven to 400 degrees fahrenheit
Cut the zucchini into thin strips approximately 1 1/2 inches long x ¼ inch thick. Cut the bell peppers into very thin strips.
Heat the olive oil in a large skillet on high heat. Add in the pepper strips and cook for 3 minutes before adding in the zucchini strips. Sprinkle with salt and pepper and leave to cook for an additional 4-5 minutes stirring regularly to ensure that they do not burn. The vegetables should be tender and browned in places.
Add the minced garlic, dijon mustard, balsamic vinegar and honey to the pan and stir so the vegetables are all well coated. Leave to cook until all of the liquid has evaporated and the veggies are soft and well coated in the sauce.
Cut the baguette into slices. Spread a thick layer of boursin cheese on each slice of bread. Place the slices on a sheet pan and transfer to the oven for 10 minutes.
Once the cheese on the baguette is soft remove from the oven, and top each slice with a spoonful of the pepper and zucchini mixture. Garnish with a basil leaf.

Nutrition