Over the past decade, chef Ken Oringer has enlivened the Boston dining scene with his stable of restaurants. His latest, Coppa, puts an Italian imprint on the small-plates genre. Fans go for fresh interpretations of familiar dishes, such as this crostini topped with a vibrant pesto whose surprising star ingredient is raw zucchini. The vegetable's delicate sweetness is accented by toasted marcona almonds, which stand in for the usual pine nuts. This versatile pesto is also ideal for an effortless dinner, either tossed with pasta or spooned over grilled chicken.
Crostini with Zucchini PestoRecipe adapted from Ken Oringer, Coppa, Boston
Yield: 6 appetizer servings (about 12 crostini)