She Strengthens

Summer Harvest Crostini: A Flavorful Celebration

As the seasons change, our plates should too. Welcome the warmth of summer with a vibrant and refreshing crostini recipe that showcases the best of the season’s bounty.

The Perfect Combination

Diced zucchini, yellow squash, eggplant, and onion come together in perfect harmony, roasted to perfection and mixed with chopped heirloom tomatoes. The medley is seasoned with a burst of citrus from lemon zest and juice, and a sprinkle of freshness from basil chiffonade.

Toasting to Perfection

Crisp baguette slices are toasted to a golden brown, infused with the richness of olive oil and a hint of garlic. The perfect canvas for our summer harvest mixture.

The Finishing Touches

A drizzle of balsamic vinegar adds a tangy depth, while shavings of Pecorino Romano cheese provide a salty, creamy contrast. Garnish with small basil leaves for a pop of color and freshness.

Get Ready to Impress

With a total preparation time of just 1 hour and 10 minutes, plus 1 hour cooling time, this easy recipe yields 24 crostini perfect for your next summer gathering or dinner party.

The Essential Ingredients

• 4 garlic cloves
• 1 large zucchini, small dice
• 1 yellow squash or golden zucchini, small dice
• 1 Japanese or Chinese eggplant, small dice
• 1 medium red onion, finely chopped
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 yellow tomato, diced
• 1 red tomato, diced
• Finely grated zest and juice from 1 lemon
• 8 leaves fresh basil, chiffonade
• 1 baguette, sliced 1/4-inch thick
• Balsamic vinegar
• 4 ounces Pecorino Romano cheese, shaved with a vegetable peeler

Step-by-Step Instructions

1. Roasting the Vegetables: Preheat your oven to 400°F. In a medium bowl, combine minced garlic, zucchini, yellow squash, eggplant, and onion. Add olive oil, salt, and pepper, and mix to combine. Spread the mixture on two sheet pans and roast for 10 minutes. Stir the vegetables to ensure even cooking, then return to the oven for an additional 5 minutes.
2. Cooling and Mixing: Remove the pans from the oven and reduce the heat to 350°F. Transfer the vegetables to a large bowl and add the diced tomatoes. Cool to room temperature, about 1 hour. Add lemon zest and basil chiffonade, and season with salt, pepper, and lemon juice to taste.
3. Toasting the Baguette: In a large bowl, combine baguette slices and enough olive oil to coat each slice. Season with salt and pepper, and toss. Arrange the slices in a single layer on a sheet pan and bake until golden brown, about 12 minutes. Brush with remaining garlic cloves while still hot.
4. Assembly and Serving: Place a heaping tablespoon of the vegetable mixture on each baguette slice. Drizzle with balsamic vinegar and top with Pecorino Romano cheese shavings. Garnish with small basil leaves and serve.