Portobello with Paté di Fiori di Zucca
Grilled portobello, marinated in EVOO, garlic, and balsamic, topped with a toasted white bread crostone soaked in the same marinade with red wine added, fresh mozzarella, paté di fiori di zucca, broiled, then topped with a tiny basil leaf.
A hybrid of my last two posts, these were melt in your mouth delicious. I am really loving the Zucchini Flower paté! It's mild and wonderful, and looks better than the photo above suggests (it was getting dark). Soaking the crostone in wine made this rich and indulgent!