Crostini Bar: Raw Zucchini and Corn Crostini Topper

by Rachael Ray Show Staff 8:00 AM, September 28, 2010

Aired September 28, 2010

Serves Makes 2 1/2 to 3 cups
About 1/4 cup EVOO Extra Virgin Olive Oil
2 cloves garlic, grated or pasted
Juice of 1 lemon
1/2 cup mint leaves, chopped
A generous handful of flat-leaf parsley, chopped
1 pound firm zucchini, seeded if necessary and cut into 1/4-inch dice
2 ears of fresh corn on the cob, kernels scraped
3 to 4 scallions, whites and greens, finely chopped
1 small Fresno or Italian cherry pepper chili, seeded and finely chopped (optional)
Salt and black pepper

In a mixing bowl, whisk together the EVOO, garlic and lemon juice. Add mint, parsley, zucchini, corn, scallions and chili, if using, and season liberally with salt and lightly with pepper. Toss to combine. Transfer to serving bowl and serve with charred or toasted bread.

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