Cut the baguette into slices 1 finger high, then toast them in a non-stick pan with a drizzle of oil for 2-3 minutes on each side, until golden brown.

Finely chop the radicchio with a knife, then mix it with the cheese until you get a homogeneous mixture (I didn't add salt, but you can add a pinch if you want).

Wash the zucchini, cut it into slices and make small stars with a cookie cutter.

Fill each crostino with a little cream cheese with the help of a sac-à-poche with a star spout, then decorate with the zucchini stars.

The canapes with radicchio are ready, you just have to serve them.