Warm Zucchini Bruschetta

Warm Zucchini Bruschetta

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 1 container kale artichoke pesto - Bernhardts Farm

• 1 bunch kale - Bouldin Food Forest

• Grape tomatoes thinly sliced - Vermillion Farms

• 4 zucchinis, cut into thin rounds - VRDNT Farms

• 1 bag of crostinis - Texas French Bread

Other Ingredients:

• Olive oil

• Salt and pepper to taste

• 1tbs balsamic

Directions:

1. Marinate Tomatoes: Toss sliced tomatoes with a drizzle of olive oil,1 tbs balsamic, salt, and pepper. Set aside.

2. Cook Veggies: Bring a large pan to medium high heat with 3-4 tbs olive oil.  Add the zucchini rounds in olive oil and Sauté  over medium heat with 3–4 tbsp pesto until softened (10-12 minutes). Add chopped kale and cook for another 2 minutes, or until wilted. Season with salt and pepper.

3. Assemble Crostini: Spread a thin layer of pesto to the base of the crostinis. Top with warm zucchini-kale mixture and finish with a few slices of marinated tomatoes.

4. Serve warm and enjoy!