Crostoni with robiola and zucchini: the simple, tasty and super-quick recipe for the summer

THE robiola and zucchini croutons they are a simple dish and very quick to prepare, very light and tasty: you can serve them as appetizers, for theaperitif or how nibble after a day at the beach or in the mountains. A vegetarian recipe you will therefore need a few ingredients: you can then vary the preparation according to seasonal products or your availability. Here’s how to make robiola and zucchini croutons in just a few steps.

How to make croutons with robiola and zucchini

Cut the zucchini into thin slices using a peeler or a mandolin (1).

Grill the zucchini in a non-stick pan drizzled with a drizzle of extra virgin olive oil, or on a cast iron baking sheet (2).

Add the robiola to the fresh basil leaves and season with salt, pepper and extra virgin olive oil (3).

Toast the slices of bread, brush the robiola, then spread the well-seasoned zucchini (4).

Garnish the robiola and zucchini croutons with fresh basil leaves (5).

Advice

For a more aromatic and tasty version you can add a few fresh pesto over zucchini before serving croutons. The robiola can be replaced by the stracchino or with another spreadable fresh cheese, for example a goat, with a more salty taste, or a blue cheese, with an intense flavor.

The choice of bread depends on your personal preferences: excellent Rye bread, that one whole wheat or have cereals; you can also opt for a homemade white bread.

storage

It is advisable to eat the robiola and zucchini croutons on the spot; if they remain, store them in the refrigerator for up to 24 hours in a food container.