Zucchini Melts With Tomato Hazelnut Salad
INGREDIENTS
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1/2cuphazelnuts
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1poundtomatoes, cut into wedges
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1/2cupfresh basil leaves, torn
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2tablespoonsred wine vinegar
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2tablespoonsolive oil, plus more for the grill
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kosher salt and black pepper
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3small zucchini (about 3/4 pound total), sliced
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4slices country bread
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1/4cupolive tapenade
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6ouncesfontina, thinly sliced
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