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Categories:
garlic crusty garlic Ricotta cheese freshly squeezed lemon juice basil salt zucchini zucchini olive oil salt tomatoes shallots
Viewed: 20 - Published at: 4 years agoIngredients
- Baguette, Garlic Clove, Ricotta Cheese, Fresh Lemon Juice, Basil, Salt and Pepper
- 1 Crusty Baugette, Sliced
- 1 Clove of Garlic
- 1 cup Ricotta Cheese
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup basil leaves cut into ribbons + more to garnish
- salt and pepper to taste
- Zucchini, Olive Oil, Shallot, Yellow or Orange Cherry Tomatoes, Salt and Pepper
- 4 - 5 cups zucchini, diced (about 2 large)
- olive oil
- salt and pepper
- 1 cup yellow or orange cherry tomatoes
- 2 shallots, finely diced
Method
- Preheat oven to 475 F degrees.
- Start by dicing your zucchini (or summer squash).
- You'll want to toss the zucchini on a baking sheet with a small drizzle of olive oil and a few grinds of fresh sea salt and pepper. Bake for 15 - 18 minutes, so edges start to get brown and a little crispy.
- Meanwhile, mix the ricotta, lemon juice and basil ribbons together with sea salt and pepper to your preference.
- Dice the cherry tomatoes so they are similar in size to the zucchini, and put in a bowl. Finely dice the shallots and add to the tomatoes.
- If you have a toaster oven, you can slice your baguette about 1/2 inch thick and toast it in there. If not, wait until the zucchini is done and lower the oven to 300 F.
- Set the zucchini aside to cool and place your baguette slices on the pan. Let them toast for a few minutes, until the top is just starting to get slightly crispy to the touch. Remove from the oven.
- Peel your clove of garlic and cut in half.
- As soon as you are able to handle the baguette slices, rub an open side of the garlic on the bread. You should smell the delicious aroma as you do this!
- Spread the lemon-basil ricotta on each slice, and top with bruschetta, gently pressing down so the bruschetta holds in place. Serve on a platter and garnish with additional basil ribbons.
