Spring Zucchini Bruschetta

Bruschetta (pronounced broo-SKET-ta) is a classic Italian appetizer made with grilled or toasted bread topped with flavorful ingredients.   I am always looking for fresh new ideas for this sought after appetizer and this time I used fresh zucchini.   Light and bright, it’s the kind of appetizer that feels effortlessly elegant. Creamy ricotta is whipped with fresh lemon and olive oil, then topped with tender sautéed zucchini and fragrant basil. Finished with a sprinkle of lemon zest, each bite is fresh, vibrant, and beautifully balanced.  This could easily be a light meal!

You will need:

Olive oil

2 medium zucchinis washed and ends cut off

2 whole garlic cloves, finely grated

Salt and pepper

Fresh basil

2 lemons

16 oz Ricotta con Latte ( you can also use whole milk ricotta)

1 baguette ( recipe for crostini below)

Start by mixing the ricotta with a tsp of olive oil, juice of half a lemon, zest of half a lemon and a good pinch of black pepper. Set aside while you prepare the rest.  Using a box grater, shred the zucchini onto paper towels.  Press out some of the moisture.   Pour some olive oil into a skillet, covering the bottom,  and turn to medium heat.   Add the zucchini, tossing to coat in olive oil, add a pinch of salt, grated garlic and the juice from the remaining lemons.  Cook for 5 minutes until zucchini softens but is not mushy.   Remove to a bowl to cool down, adding 4 or 5 chopped basil leaves, stir gently.

Time to assemble!  Spread a dollop of ricotta onto the crostini, and a spoonful of zucchini mixture on top.   Place each on a serving platter, then top them all with fresh lemon zest.

Recipe for homemade crostini

https://www.lowcountrybella.com/post/homemade-crostini