Zucchini Caviar

​

Cookbook author, chef and owner at Barbuto in Manhattan, 2016 James Beard Award winner, and former participant in TV’s Top Chef Masters, Jonathan Waxman has a new book out, The Barbuto Cookbook: California-Italian Cooking from a Jonathan Waxman’s Beloved West Village Restaurant. While paging through this newly released (from Abrams Books) tome the other day, a recipe jumped out at me. The recipe paired two unlikely words, “zucchini” and “caviar.” Naturally, I was intrigued. Not just because of the interesting combination of words, but also because I had a refrigerator full of zucchini. I also happen to be a person who doesn’t like breakfast food at breakfast (I far prefer it at dinner, and enjoy cereal as a snack), so I’m continually looking for new, savory dishes to enjoy as my morning meal. A wonderful way to start the day, a delicious vegetarian lunch, or a great snack or appetizer, this is a winner!  While the recipe indicates it be served at room temperature, as shown in the photographs here, I tried it the second day, warm, after running it under the broiler, and I think that took it over the top! 

 

Zucchini Caviar

from The Barbuto Cookbook

4 very fresh zucchini, 4"-6" long

Sea salt

4 T. olive oil, divided

1 small baguette*

2 Melissa’s shallots, minced

2 cloves garlic, one thinly sliced and one cut in half
2 teaspoons capers
1/4 cup diced green olives
2 tablespoons minced fresh basil
2 tablespoons grated Parmesan

Slice zucchini lengthwise, 1/2-inch thick. Season with sea salt and top with 1 tablespoon of the olive oil. In a cast-iron skillet over medium-high heat, sear the zucchini on both sides. Remove and let cool, then very finely dice.

In the pan, heat 1 tablespoon oil over medium heat, add the shallots, sliced garlic, capers, and olives, and sauté briefly. Remove from the heat and let cool.

Preheat oven to 350° F. Slice the baguette lengthwise. Bake until golden, about six minutes, and let cool.

Rub the cut sides of the baguette with the halves of garlic, then slather 1 tablespoon olive oil per baguette half.

In a bowl, combine the zucchini, and the shallot-garlic-capers-olives mixture. Add the basil and then the Parmesan and mix well. Smear the mixture over the two baguette halves.

Serves 4

*I prefer slices of rustic bread