It’s been a funny old year, but it feels like here in Melbourne we’re finally emerging from the fog. Drinks with friends in an actual bar, driving across town to go to the markets, and picnics with family in the park! The city feels alive again! While winter was all about comfort baking – banana bread, sourdough and cinnamon buns – now I find myself dreaming of snacks and little bites to enjoy in the almost-summer sun.
Here I give to you a quick and easy crostini which is very adaptable. The base is simply marinated feta but ricotta would be really good, as would some buffalo mozzarella roughly torn or a spoonful or stracciatella! The zucchini is simply fried in olive oil then marinated – it’s a classic Italian way to prepare vegetables called alla scapece. The longer they are left to marinate, the better they are, just be sure to bring them back to room temperature before serving. Salute!