Rating: 3.5 stars
22 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 0
  • 22 Ratings
Dawn Perry


Credit: Anna Williams

Recipe Summary

25 mins
50 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Toast the hazelnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins; coarsely chop.

  • Toss together the hazelnuts, tomatoes, basil, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.

  • Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.

  • In a second medium bowl, toss the zucchini with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Grill the zucchini and bread until the zucchini are tender, 4 to 6 minutes per side, and the bread is golden and crisp, 2 to 3 minutes per side.

  • Dividing evenly, spread the bread with the tapenade and top with the fontina. Grill, covered, until the cheese is melted, 1 to 2 minutes. Top with the zucchini and serve with the tomato salad.

Nutrition Facts

528 calories; fat 37g; saturated fat 10g; cholesterol 49mg; sodium 883mg; protein 20g; carbohydrates 32g; sugars 9g; fiber 6g; iron 3mg; calcium 326mg.