Crostini with Zucchini Pesto

An easy summer appetizer, especially with fresh zucchini from the farmers market. If you use mint leaves, the feta cheese goes very well instead of Parm-Reg....adapted from Ken Oringer of Coppa, Boston.

3 medium zucchini (about 1 pound)

2 teaspoons salt, or to taste

2 garlic cloves, minced

1⁄4 cup shredded basil

1⁄2 cup marcona almonds or cashew nuts, toasted and finely chopped

1 tablespoon thyme leaves, (or mint leaves), chopped

1⁄2 cup grated Parmigiano-Reggiano cheese (or feta cheese)

1 teaspoon fresh lemon juice

1⁄2 teaspoon finely grated lemon zest

4 tablespoons extra-virgin olive oil, divided

pinch red chilli flakes

1 loaf ciabatta bread, cut into 1⁄4-inch slices

Coarsely grate the zucchini, sprinkle with salt, mix gently and put in a sieve. Let sit for 5-10 minutes, then squeeze to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.

Add the garlic, herbs, nuts, cheese, lemon juice, lemon zest and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and chili flakes and refrigerate for an hour.

Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool. Top each slice of bread the zucchini pesto and serve immediately.

Or serve the zucchini pesto on the side with the crostini or crackers.