Friday, January 23, 2009

Crostini with prosciutto, mozzarella and zucchini

Ingredients (serves 2)
* 1/2 small (about 55g) zucchini, thinly sliced lengthways
* 1 tbs lemon juice
* 10 oregano leaves, torn
* 2 tbs extra virgin olive oil
* 4 x 1cm-thick slices baguette
* 1/2 garlic clove
* 1 (about 100g) fresh mozzarella ball, torn into 1cm pieces
* 2 slices prosciutto, torn into thin strips

1. Combine zucchini, lemon juice, oregano and half the oil in a small bowl. Season with salt and pepper, then set aside for 5 minutes to soften. Drain.
2. Meanwhile, preheat a chargrill pan over high heat. Brush baguette slices with remaining oil and rub with cut side of garlic clove. Cook on grill for 2 minutes each side or until golden. Set aside.
3. Divide mozzarella among toasted baguette slices. Top with prosciutto and zucchini mixture to serve.

Recipe by Lisa Featherby


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