8 servings (serving size: 3 crostini)

You also can serve the relish in fresh endive leaves.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened and charred. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and discard skins.

Step 3

Place zucchini on a foil-lined baking sheet, and coat with cooking spray. Broil for 5 minutes or until tender and lightly browned. Cool.

Step 4

Dice roasted peppers and zucchini; combine with basil and remaining ingredients except bread, tossing to coat. Let stand 30 minutes. Spoon 2 tablespoons relish over each bread slice.

Ratings & Reviews

Heidelind1's Review

November 22, 2009
This is really good! And making it the night before and serving it the next day works great, so big bonus. And it looks nice too. This would be great to serve for guests at any time of the year, it just works! I used ciabatta instead of baquette, I just like the idea of using Italian bread for crostini.