Homemade Pesto, Lemony Griddled Courgettes & Feta Crostini

Prep Time:30 mins (inc Pesto), Cook Time: 15 mins for the crostini, Total Time: 45 mins

June 13, 2013


Next on my Summer Crostini recipes (after the Wild Garlic & Cannellini Beans) is my now-favourite topping of all time, a divinely morish homemade Pesto (or shop bought if you wish), Lemony Griddled Courgettes and Feta Crostini. Admittedly this is a little more faffy to make but the results are sooo worth it. And both littlies so happen to adore these little toasts of loveliness which makes all the prep so worthwhile….as obviously do all adult guests and droppers by!.

Courgette Crostini Collage

The Good Stuff:

Courgettes, Feta, Parsley, Olive Oil, Lemon

Great For:

Pre-dinner nibbles or appetisers, bigger kids (though Jacques at three adores these!), grown-ups, parties, starters, vegetarians, courgette growers, pesto fiends


This recipe makes enough for about 12 crostini, feel free to substitute the homemade pesto with shop bought, but homemade is a cinch to make and truly sublime on this recipe, particularly parsley pesto (made with any sort of nut)

Special Equipment:

A griddle pan or heavy based frying pan

Homemade Pesto, Lemony Griddled Courgettes & Feta Crostini

Ingredients Prep Time:30 mins (inc Pesto), Cook Time: 15 mins for the crostini, Total Time: 45 mins

1 large or 2 small courgettes, washed

2 tablespoons good quality extra virgin olive oil

½ lemon, juiced

salt and pepper

12 crostini toasts – see recipe here

2 – 3 tablespoons of homemade parsley pesto, or you could make your own recipe using these mix ‘n match ideas

100g of feta cheese, crumbled

1. Slice across the courgettes into diagonal 2mm thick strips

2. Heat a griddle pan or heavy frying pan until very hot

3. Mix together the olive oil, lemon juice and a generous pinch of salt and pepper in a bowl. Set aside.

4. Fill the hot pan with a single layer of courgette slices and cook for a minute or two on each side until char-grilled. Remove the slices from the pan and place in the bowl with the oil and lemon mix.

5. Continue with more courgette slices until they’re all fully cooked and charred. Stir them all around in the bowl with the olive oil and lemon, cover and set aside to marinate until you’re ready to assemble the crostini.

6. When you’re ready for crostini assembly take each crostini and spread on a generous layer of pesto. Top with a small pile of the courgettes and finish with a crumbling of feta.

7. Serve. Eat. Divine with vin blanc for the biggies and juice for the littlies.

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