POTATO CROSTINI with tomatoes and zucchini, delightful and quick bruschetta, no oven needed, idea for appetizer or meal for lunch or dinner, summer recipe with Greek feta.
The potato crostini with tomatoes and zucchini are delicious, a perfect summer dish to serve as an appetizer or for a tasty and light dinner, enriched with olives and Greek feta, ideal for hot weather.
You can, of course, enrich the potato crostini with yellow tomatoes to add a touch of color or you can add cold cuts like speck or ham and cheeses like provolone or mozzarella if you don’t prefer feta.
These crostini or bruschettas are a burst of flavor, they’ll be loved by kids with some ingredient modifications, cooked on the stove and air fryer, but you can easily use a pan, all without turning on the oven.
Follow me in the kitchen today there are potato crostini with tomatoes and zucchini.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 3 Pieces
- Cooking methods: Boiling, Air frying, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, All seasons
Ingredients
- 12 oz potatoes
- 1.75 oz zucchini
- 2 oz feta
- 4 black olives
- 1 salad tomato
- 1 tbsp grated parmesan cheese
Steps
With 12 oz of potatoes, you can make 3-4 crostini, of course, you can also vary the sizes.
Wash and boil the potatoes, then peel and mash them in a bowl.
Add a bit of milk if needed, mix in the cheese, salt, and pepper to taste, and mix well.
Divide the mixture into 3-4 parts and make oblong croquettes, roll them in breadcrumbs, then press them onto the palm of your hand to shape them into oval crostini.
Place the crostini in the air fryer basket or in a pan.
Cut the zucchini into thin slices and place them in the fryer, oil everything, and cook at 400°F for 10 minutes, turn the crostini and continue cooking for another 10 minutes.
Cut the tomato into small pieces and set aside.
Remove everything from the fryer or pan, place the bruschetta on the serving plate, add the zucchini, tomatoes, chopped olives, and crumbled feta.
Sprinkle with oregano and serve.
Bon appétit
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POTATO CROSTINI with tomatoes and zucchini
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FAQ (Frequently Asked Questions) POTATO CROSTINI with tomatoes and zucchini
Are potato crostini with zucchini and tomatoes suitable for a vegetarian diet?
Yes, using only potatoes, zucchini, tomatoes, and olive oil makes it perfect for those following a vegetarian diet.
Can they be prepared in advance?
Yes, potato crostini with zucchini and tomatoes can be prepared in advance. However, it is advisable to assemble them shortly before serving to maintain the freshness and crispness of the potatoes.
How can they be stored?
If there are leftovers, the crostini can be stored in an airtight container in the refrigerator for a couple of days. Before serving them again, it is best to reheat them.
What variations can be made to potato crostini?
It is possible to add other ingredients like mozzarella, olives, peppers, or even some extra spices to enhance the flavor. A sprinkle of grated parmesan can add an extra taste note.
