Summer Zucchini Crostini’s with Feta Spread makes for a tasty, bright snack bursting with summery flavours. Roasted zucchini and whipped feta cheese spread across crunchy toasted sourdough bread garnished with a fresh cucumber and zucchini salad. The perfect snack when you’re craving something fancy, but want to keep it simple and quick. 

Fancy toast with a mixed zucchini and cucumber matchstick salad lightly seasoned with olive oil and salt and pepper served atop thick cut bread and paired with salty cheesy and creamy whipped feta. Restaurant quality snack right at home! Super simple, quick and easy snack that doubles as a late breakfast or a light lunch. 

Start by roasting zucchini in the oven or outdoor grill. Cook the zucchini just until tender and cut it into fairly thick pieces otherwise if it’s too thin it will crisp up too much and harden. It should still be soft and shouldn’t change that much in appearance. Cooking just until tender and still soft will make it much easier to blend into a smooth consistency. 

The next step is to make the whipped feta spread. Whipped feta is created by blending feta with a bit of liquid until it turns into a smooth consistency and looks like a dip. Of course it’s quite salty if you don’t pair it with other things, it makes the perfect base to infuse it with whatever flavour you like. We focused on zucchini to minimize the ingredient list but herbs and fresh citrus are great options. 

To keep this simple and fresh, we paired our whipped roasted zucchini feta with a simple cucumber and zucchini salad that’s seasoned with a touch of oil and salt and pepper. We cut the vegetables in matchsticks to add more dimension to our toasty snack. This step is purely for presentation- feel free to cut them into thin rounds if that’s easier. 

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Print Recipe

zucchini crostini with feta spread

toasted crostini served with a roasted zucchini and whipped feta spread paired with a cucumber and zucchini salad.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Snacks

Servings: 5 -10

Author: the communal feast

Ingredients

• 2 medium zucchini
• 1 load of sourdough or ciabatta bread
• 1 English cucumber
• 3 TBS olive oil
• 1/2 tsp honey
• feta cheese plus liquid
• salt and pepper
• optional: chives basil, chili flakes

Instructions

• On a grill or in the oven, preheat to 400 degrees F. Cut one of the zucchinis into thick rounds or larger cubes. Roast until just tender about 5-8 minutes. Let cool.
• In a food processor, add the roasted zucchini, feta cheese with a touch of the liquid, 2 TBS olive oil, honey and cracked pepper. Process until smooth and season with more salt and pepper if needed.
• When ready to serve, julienne the remaining zucchini and cucumber, use a mandoline if handy. add to a bowl, stir with remaining olive oil and season with salt and pepper.
• Toast the bread using preferred method (grill/oven/gas cooktop) spread generously with the whipped feta spread, divide the cucumber and zucchini between toast and garnish with fresh herbs such as chives or basil and chili flakes.