Ricotta and Zucchini Crostini

5 from 1 vote

This is a zucchini recipe 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

Cook Time5

Total Time15

Course: Appetizers and Snacks, Breakfast and Brunch, Sides, Vegetarian

Cuisine: Easter, Egg Free, Fourth of July, Memorial Day, Labor Day, Game Day, Mothers Day, Quick and Easy, Summer

Keyword: crostini recipes, easy appetizers, ricotta cheese, ricotta crostini

Servings:

Calories: 346kcal

Cost: 6.00

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

Slice the baguette, place them on a baking tray and put them under a hot broiler for a few minutes to toast up. Make sure not to burn them You could also toast them on a hot grill.
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.