Zucchini Bruschetta (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 15 min 

Cook time: 30- 35 min
Ready in: 45- 50 min
Serves: 6

Ingredients: 
1 baguette- thinly sliced (or a batch of ciabatta below!)

TOPPING
1 T. butter
2 T. olive oil
8- 10 small zucchini- sliced into thin rounds
5 cloves garlic- finely chopped
2 T. fresh tarragon- finely chopped
Salt (to taste)
Pepper (to taste)

Parmesan- grated (for serving)

Directions: 
- Heat the butter and oil in a pan
- Add zucchini and cook over low heat until very soft, about 15- 20 min
- Add garlic and tarragon
- Cook until zucchini are gooey and caramelized- about 15 min
- While topping is cooking, broil bread slices
- Piles spoonfuls of zucchini mixture onto each slice of toast
- Sprinkle each with parmesan and serve


Bonus ;)
Jen actually got this recipe from someone who learned it in Italy! The original, Italian recipe includes the recipe below for ciabatta

NO KNEAD CIABATTA

Prep time: 10 min
Rise time: overnight + 2- 3 hours

Cook time: 15- 20 min
Ready in: overnight + 2- 3 hours, 15- 20 min
Yields: 4 loaves

Ingredients:
1 T. instant, active yeast
4 c. warm water
1 T. salt
1 T. sugar
7 c. high gluten, finely ground flour

Directions: 
- Mix yeast and water, and let proof for 10 min
- Add salt, sugar, and 3 c. flour
- Mix well
- Cover and leave overnight or for several hours
- Mix in remaining 4 c. flour
- Cover and leave for another 2- 3 hours
- Preheat oven to 450
- Divide dough into 4 portions
- Stretch each portion out onto a well-floured baking tray to form flat loaves
- Bake until tapping returns a hollow sound, about 15- 20 min

*Note- ciabatta freezes well