2 medium zucchini, sliced thin the long way
2 medium yellow summer squash, sliced thin the long way
6 ounces feta, crumbled
6 artichoke hearts, rough chopped
6 ounces roasted red pepper, diced
1 tablespoon honey
4 ounces Kalamata olives, pitted and chopped
4 teaspoons olive oil
2 lemons squeezed for the juice
¼ cup fresh flat Italian parsley, fine chopped
3 spring mix greens
¼-inch slices French baguette, sliced on the bias
Salt and pepper to taste
Large muffin pan (makes 12 minimum) or 12 ramekins (6 oz.)
Preparation - Directions
Slice the yellow squash and zucchini length-wise into equally thin slices. No more than a quarter inch. Coat with two ounces of olive oil and grill or pan fry until soft but not completely broken down. Allow to rest for six minutes. You should be able to mold them without breaking them.
Combine in a mixing bowl, roasted peppers, artichoke hearts, olives, feta, salt and pepper, honey and fresh parsley.
Using a greased six-ounce ramekin or muffin pan create the charlottes by alternating yellow and green squash around the pan in a petal fashion, allowing about an inch of each strip to lay on the outside of the mold. Fill each mold with equal parts of the mix and bake in the oven at 375 degrees for 10-12 minutes.
Take the sliced bread and toss with olive oil and salt. Place pieces on a cookie sheet and in the same oven for 8 to 10 minutes or use grill if available.
When the charlottes are done, allow to rest for five minutes out of the oven. Lift carefully out of muffin tin and serve one per person with greens tossed with more olive oil and fresh lemon juice or dressing of your choice. Place the crostini around the plate.