MAKES 24 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
¾ cup cream cheese, at room temperature
¾ cup freshly grated Parmesan cheese
2 tbsp. chopped fresh Italian parsley, divided
1 tbsp. olive oil
1 small zucchini, cut in ¼" dice
1 small yellow squash, cut in ¼" dice
3 cloves garlic, finely minced
¼ tsp. kosher salt
¼ tsp. coarsely ground black pepper
24 prepared crostini (from the Bakery Department)
2 tbsp. finely minced red onion
DIRECTIONS
Process cheeses in a food processor until smooth; stir in half of the parsley and set aside. Heat oil in a medium skillet over medium-high heat, until shimmering; add zucchini and squash. Cook 5 min., stirring occasionally. Add garlic. Cook until vegetables are golden-brown and fork-tender; season with salt and pepper. Allow to cool 10 min. Spread cheese on prepared toasts, spoon vegetable mixture on top. Garnish with remaining parsley and red onion; serve immediately.
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