Zucchini Crostini

Makes 24
  • 3/4 cup cream cheese, at room temperature

  • 3/4 cup freshly grated Parmesan cheese

  • 2 tbsp. chopped fresh Italian parsley, divided

  • 1 tbsp. olive oil

  • 1 small zucchini, cut in 1/4" dice

  • 1 small yellow squash, cut in 1/4" dice

  • 3 cloves garlic, finely minced

  • 1/4 tsp. kosher salt

  • 1/4 tsp. coarsely ground black pepper

  • 24 prepared crostini (from the Bakery Department)

  • 2 tbsp. finely minced red onion


Process cheeses in a food processor until smooth; stir in half of the parsley and set aside. Heat oil in a medium skillet over medium-high heat, until shimmering; add zucchini and squash. Cook 5 min., stirring occasionally. Add garlic. Cook until vegetables are golden-brown and fork-tender; season with salt and pepper. Allow to cool 10 min. Spread cheese on prepared toasts, spoon vegetable mixture on top. Garnish with remaining parsley and red onion; serve immediately.