Crostini alla caponata

Ingredients

• 2 medium zucchini, in 0.5 cm (1/4 inch) slices
• 75 ml (5 tbsp) olive oil
• 3 cloves garlic, chopped
• 3 medium tomatoes, peeled, seeded and chopped
• 3 ml (1/2 tsp) dried oregano
• Salt and freshly ground pepper, to taste
• 4 slices, 2 cm (3/4 inch) thick Italian bread
• 170 g (6 oz) Provolone cheese, sliced thinly