A perfectly delicious appetizer for using up those seasonal crops!
4 ciabatta rolls (omit)
3 cloves garlic, peeled
3 tbs extra virgin olive oil
4 zucchini cut into ¼”, diced
Salt and pepper
1 tbs coarsely chopped fresh tarragon; plus, sprigs for garnish
Original recipe found at: www.marthastewart.com
- Grill or toast ciabatta until golden. Rub each side with garlic and set aside.
- Heat olive oil in large skillet over high heat. Add the zucchini and cook, stirring occasionally; until golden and crunchy. About 8 minutes.
- Add remaining ingredients and toss to combine.
- Divide with the mixture among the toasted bread and serve garnished with tarragon sprigs.