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5 from 1 vote

Ricotta and Zucchini Crostini

This is one of those dishes that tastes so good you can't even believe how easy it is. It works as a lunch, appetizer or as a side with dinner.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizers and Snacks, Sides, Vegetarian
Cuisine: Easter, Fourth of July, Memorial Day, Labor Day, Game Day, Summer
Servings: 4
Calories: 346kcal

Ingredients

  • 1 1/2 cup zucchini grated, 1 medium one should do it
  • 1 cup ricotta
  • 1 teaspoon mint chopped, a few leaves
  • 1 loaf baguette sliced on a bias
  • 1 tablespoon coarse sea salt
  • 2 tablespoon extra-virgin olive oil
  • 2 squash blossoms chopped, optional, I use in the summer when they are plentiful
  • salt and pepper to taste

Instructions

  • Slice the baguette, if using a grill toss the slices on the grill for a few minutes to toast. If not just put them under a hot broiler for a few minutes to toast up. Make sure not to burn them.
  • In a bowl mix the ricotta cheese, zucchini, mint, and salt and pepper to taste. I go a little light on the salt because I like to sprinkle with sea salt at the end.
  • Spread the ricotta mixture on the grilled bread. Drizzle with the olive oil, sea salt, and squash blossoms if using.

Nutrition

Calories: 346kcal | Carbohydrates: 35g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 2183mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 8.6mg | Calcium: 184mg | Iron: 2.3mg