Crispy Crostini with Summer Vegetables and Melted Castello® Aged Havarti

30min Ingredients for 18 crostini servings

Crostini:
1 baguette, thinly sliced
3 tablespoons olive oil
1 tablespoon chopped chives 
½ teaspoon sea salt

Topping:
3 tablespoons olive oil
1 medium sweet onion
1¼ cups grape tomatoes, halved
1 clove garlic, finely chopped
2 medium zucchini, thinly sliced
4 mushrooms, thinly sliced
1 poblano (or Anaheim) pepper, seeded, stemmed and finely chopped
8 ounces Castello Aged Havarti, shaved thinly

Crispy Crostini with Summer Vegetables and Melted Castello® Aged Havarti

Preparation

Crostini: Preheat the broiler to high. Brush each baguette slice with olive oil and arrange, oil side up, on a baking pan. Place under the broiler until the bread turns a golden brown, about 4 minutes.  Remove and season with chives and salt. Set aside. 

Vegetable topping: Heat the oil in a skillet over medium-high heat. Add garlic; pan fry for 1 minute. Add the onion and continue cooking until they soften and become translucent. Add the tomatoes, zucchini, mushrooms and peppers and cook for 3 minutes. Remove from heat. Top the crostini with vegetable mixture and cheese. Just before serving, place the crostini under the broiler until the cheese melts, about 1 minute. Serve warm or room temperature.

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