Crostini alla Caponata
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30 Min
Prep : 20 Min Cook: 10 Min
This recipe is inspired by the region of Campania in Italy.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp. extra virgin olive oil, divided
2
3 zucchini, thinly sliced
3
1 baguette (400 g), cut on the bias into 12 (3/4-inch thick) slices
4
1 jar (380 mL) Classico Bruschetta di Napoli Tomato Basil
5
3/4 cup Cracker Barrel Shredded Mozzarella Cheese
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Step 1
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add zucchini, in batches, cook 3 to 4 min. or until golden brown, turning occasionally and adding remaining oil as needed. Cool slightly. Step 2
Heat oven to 425ºF. Place bread slices in single layer on baking sheet. Bake 2 to 3 min. on each side or until golden brown on both sides. Step 3
Top toast slices with zucchini, bruschetta and cheese; bake 5 min. or until cheese is melted. Kraft Kitchen Tips!
Substitute
Prepare using Cracker Barrel Shredded 4 Cheese Italiano Cheese.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 1.5 g
8 %
Cholesterol 5 mg
Sodium 350 mg
15 %
Carbohydrate 23 g
Fibre 2 g
Sugars 2 g
Protein 5 g
Vitamin A
2 %
Vitamin C
15 %
Calcium
4 %
Iron
15 %
Servings
12 servings, 1 crostini each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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