Tomato & Basil Pesto Crostini with Zucchini & Capers
Fourth of July

Tomato & Basil Pesto Crostini

with Zucchini & Capers

25 MIN
$8.99 Serves 4-6
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From the Test Kitchen

To start your meal on a bright note, you'll assemble these delightful crostini with warm, toasted baguettes, our verdant basil pesto, and a duo of sautéed zucchini and tomatoes spiced with a touch of red pepper flakes.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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fresh
ingredients
Tomato & Basil Pesto Crostini with Zucchini & Capers
Title
  • 2 Small Baguettes
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • ⅓ cup Basil Pesto
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Zucchini
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes; place in a bowl. Season with salt and pepper. Slice the baguettes crosswise into 16 equal-sized rounds. Peel and roughly chop 2 cloves of garlic.

2 Toast the baguette

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the baguette rounds in an even layer. Cook 2 to 3 minutes per side, or until browned and slightly crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Wipe out the pan.

3 Cook the vegetables & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Serve the toasted baguette rounds topped with the pesto and cooked vegetables. Enjoy!

Tips from Home Chefs

Tomato & Basil Pesto Crostini

1 Prepare the ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes; place in a bowl. Season with salt and pepper. Slice the baguettes crosswise into 16 equal-sized rounds. Peel and roughly chop 2 cloves of garlic.

2 Toast the baguette

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the baguette rounds in an even layer. Cook 2 to 3 minutes per side, or until browned and slightly crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Wipe out the pan.

3 Cook the vegetables & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Serve the toasted baguette rounds topped with the pesto and cooked vegetables. Enjoy!

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