Crostini alla Caponata

• 2 Tbsp. extra virgin olive oil, divided
• 3 zucchini, thinly sliced
• 1 baguette (400 g), cut on the bias into 12 (3/4-inch thick) slices
• 1 jar (380 mL) Classico Bruschetta di Napoli Tomato Basil
• 3/4 cup Cracker Barrel Shredded Mozzarella Cheese

1. Heat 1 Tbsp.
2. oil in large skillet on medium-high heat.
3. Add zucchini, in batches, cook 3 to 4 min.
4. or until golden brown, turning occasionally and adding remaining oil as needed.
5. Cool slightly.
6. Heat oven to 425 degrees F. Place bread slices in single layer on baking sheet.
7. Bake 2 to 3 min.
8. on each side or until golden brown on both sides.
9. Top toast slices with zucchini, bruschetta and cheese; bake 5 min.
10. or until cheese is melted.

extra virgin olive oil, zucchini, baguette, tomato basil, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/crostini-alla-caponata-189020.aspx (may not work)