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Recipe Detail Page
Summer Crostini
Early Summer 2021
I’ve been a little taken with nuts lately, and this one is as much about walnuts as it is about bright, summery flavours. Nuts are a no-brainer during the cooler (or downright cold) months, but their rich (a.k.a. fatty) mouthfeel is even better when it’s butting up against acid and freshness. Truth be told, this one can do double duty as dinner—it’s that satisfying.
Serves 8
WALNUT & PEPPER SPREAD
1 cup (250 mL) walnut pieces
1 cup (250 mL) roughly chopped roasted orange or yellow pepper (see TIP)
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) white wine vinegar
2 tsp (10 mL) honey
Salt and freshly ground black pepper to taste
2 medium zucchini
4 1-inch (2.5-cm) thick slices sourdough, halved
2 cloves garlic, peeled
3 tbsp (45 mL) olive oil, plus extra for garnishing
2 tsp (10 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
Pinch chilli flakes
Salt and freshly ground black pepper to taste
Grated Parmesan for garnish
1. For the walnut spread, preheat oven to 375°F (191°C). Arrange walnuts on a small baking sheet and toast for 6 minutes. Let cool, then add to a blender along with roasted pepper, oil, vinegar and honey. Process until smooth; season with salt and pepper to taste. Scrape into a small bowl, cover and refrigerate for up to 3 days (return to room temperature before use).
2. When ready to serve, julienne zucchini using a mandoline (or coarsely grate on a box grater). Add to a small bowl and set aside.
3. Darkly toast sourdough using your preferred method. Rub 1 side of each slice with garlic. Spread generously with walnut spread.
4. Toss zucchini with oil, lemon zest and juice, and chilli flakes. Season to taste with salt and pepper. Divide between toasts and garnish each with an extra drizzle of olive oil and a sprinkling of Parmesan.
Serves 8
TIP You’ll need about 2 medium peppers to measure 1 cup (250 mL) chopped roasted peppers. Broil, 1 inch (2.5 cm) from the element, turning from time to time, until darkly browned all over. If you prefer, you can use a hot outdoor grill, again turning until darkly browned. Remove peppers to a heatproof bowl, cover and let stand for 30 minutes. Peel (the skins should slip off easily), stem and seed before roughly chopping. Jarred peppers are often quite vinegary, but if that’s all you have time for, go for it—beware though you may not need any additional vinegar. Taste first and season with white wine vinegar only if necessary.
