Zucchini Crostini
Ingredients
¾ cup
cream cheese, at room temperature
¾ cup
freshly grated Parmesan cheese
2 tbsp.
chopped fresh Italian parsley, divided
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
small zucchini, cut in ¼" dice
1
small yellow squash, cut in ¼" dice
3 cloves
garlic, finely minced
¼ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
24
prepared crostini (from the Bakery Department)
2 tbsp.
finely minced red onion
Directions
Process cheeses in a food processor until smooth. Stir in ½ of the parsley; set aside. In a medium skillet, heat oil over medium-high heat until shimmering but not smoking. Add zucchini and yellow squash; cook for 5 min., stirring occasionally. Add garlic; cook until vegetables are golden-brown and fork-tender. Season with salt and pepper; let cool for 10 min. Spread cheese on crostini; spoon vegetable mixture on top. Garnish with remaining parsley and red onion; serve immediately.
