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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 mins
Total Time20 mins
Course: Snacks
Servings: 5 -10
Author: the communal feast


  • 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


  • 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.