Crostini alla Caponata

30 12 servings, 1 crostini each
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12 servings, 1 crostini each

This recipe is inspired by the region of Campania in Italy.

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What You Need

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Make It

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  • Heat 1 Tbsp. oil in large skillet on medium-high heat. Add zucchini, in batches, cook 3 to 4 min. or until golden brown, turning occasionally and adding remaining oil as needed. Cool slightly.
  • Heat oven to 425ºF. Place bread slices in single layer on baking sheet. Bake 2 to 3 min. on each side or until golden brown on both sides.
  • Top toast slices with zucchini, bruschetta and cheese; bake 5 min. or until cheese is melted.


Prepare using Cracker Barrel Shredded 4 Cheese Italiano Cheese.


  • 12 servings, 1 crostini each

Nutritional Information

Serving Size 12 servings, 1 crostini each
Calories 160
% Daily Value
Total fat 6g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 350mg
Carbohydrate 23g
Dietary fibre 2g
Sugars 2g
Protein 5g
Vitamin A 2 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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