ribboned zucchini crostini

I create my menus based on what's in season, and lately, zucchini and squash have been especially sweet. This ribboned zucchini crostini appetizer comes together quickly. A whipped goat cheese mousse provides a tangy, creamy base that balances the crisp, fresh vegetables layered on top.

You can also enjoy the ribboned zucchini as a salad, served over the same goat cheese mousse. Increase the ingredient amounts for the salad . For extra texture, top the salad with toasted breadcrumbs. Last time I made it, I folded in finely chopped pecans to the breadcrumbs. Olinda olive oil ties it all together

For 6-8 guests, as an appetizer (about 16 crostini)

For the Crostini:

1 baguette, sliced ¼-inch thick on the diagonal, about 16 slices

Olive oil, for drizzling

Kosher salt, for finishing

For the Vegetables:

4–5 pretty zucchini and yellow squash

2–3 teaspoons olive oil

1 tablespoon capers, drained (optional)

Zest and juice of 1 lemon 

Freshly cracked black pepper, to taste

Kosher salt, to taste (optional; especially if using capers)

1 clove garlic, peeled and finely grated, optional

2 tablespoons finely chopped parsley 

For the Goat Cheese Mousse:

8 oz goat cheese, at room temperature

1 tablespoon milk (plus more if needed)

Zest of ½ lemon

Freshly cracked black pepper, to taste

1 teaspoon honey

Prepare the Crostini:Preheat oven to 400°F.Arrange baguette slices on a baking sheet. Drizzle with olive oil. Bake for about 8 minutes, keeping a watchful eye, as every oven is different. Remove from oven, season with salt on the side that is facing up, and flip over. Bake until edges are crisp and centers remain slightly tender.Immediately after baking, sprinkle with kosher salt to the other side so it sticks to the hot oil.

Prepare the Vegetables:Using a vegetable peeler, peel the zucchini and squash into ribbons, stopping once you reach the seeds. Reserve the ribboned peels in a large mixing bowl. Disgard the seedy part of the squash, or save it to cook later.

Add 2 teaspoons olive oil, capers (if using), zest and juice of half a lemon,  freshly cracked black pepper, optional grated garlic and parsley. 

Wait to add salt until just before serving, as it can draw out too much moisture.

Make the Goat Cheese Mousse: In a small food processor or with an immersion blender, whip goat cheese with milk, lemon zest, black pepper, and honey.

Blend until smooth and spreadable. The texture should be creamy but not runny. Add more milk if needed.

Spread goat cheese mousse on each crostini.Top with marinated zucchini and squash ribbons.

Serve immediately, optionally garnished with extra lemon zest or a few extra capers.