Zucchini And Prosciutto Crostini

• 4 tbsp butter
• 16 slices ciabatta
• 1 None small zucchini, sliced lengthwise into 16 thin strips
• 6 None tomatoes, finely diced
• 1 None small onion, finely diced
• 7 stems fresh basil, leaves stripped from stems, few reserved for garnish, remaining cut into thin strips
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 9 oz goat cheese
• 8 slices prosciutto, halved lengthwise

1. Melt 2 tbsp of the butter in a large skillet on medium heat. Cook 8 slices of the ciabatta until golden on both sides. Remove and drain on paper towels. Repeat with the remaining butter and ciabatta.
2. Blanch the zucchini in boiling water for 1 min. Drain and refresh with cold water. Mix the tomatoes, onion, basil, lemon juice and oil in a medium bowl. Season with salt and black pepper. Place the goat cheese in a piping bag fitted with a large, plain tip.
3. Place a zucchini slice on top of each half slice of prosciutto and roll into a cone. Season with salt and black pepper. Pipe some goat cheese into the center. Spoon the tomato mixture onto the ciabatta slices. Top with the zucchini cones. Garnish with the reserved basil.

butter, ciabatta, zucchini, tomatoes, onion, basil, lemon juice, olive oil, goat cheese

Taken from recipes-plus.com/api/v2.0/recipes/19947 (may not work)