For this recipe, use the freshest ripe ingredients you can find, some good crusty Italian bread, and you can't go wrong.:Serves 4:
This tasty, quick antipasto dish is great in the summer when you can find fresh produce at it's best. Use the freshest ripe ingredients you can find, some good crusty Italian bread, and you can't go wrong. You can make the topping up to four hours before serving.
1 Loaf Crusty Italian Bread-Cut Into 8 Slices
1 Package Small Cherry Tomatoes, Finely Diced
1 Firm Ripe Zucchini, Finely Diced
3 Green Onion, Chopped
10 Ripe Olives, Either Black or Green
1 Tablespoon Chopped Capers
4 Tablespoons Olive Oil
Salt & Pepper
5 Large Basil Leaves Thinly Sliced
Freshly Grated Pecorino Cheese To Serve
Mix all the chopped ingredients together with the seasonings, and let sit a minimum of one hour to let the flavors meld. Over medium heat, grill lightly both sides of the bread slices. Spoon over a scoop of the tomato mixture over each slice, sprinkle on some cheese, garnish with fresh basil leaves and serve.
Buon Appetito!
Deborah Mele 2002
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