Grilled Zucchini and Ricotta Crostini
Grilled Zucchini and Ricotta Crostini | Taralinga Estate
Makes 10
Ingredients
2 zucchini, thinly sliced
Taralinga Estate Olive Oil
Salt and pepper, to taste
400g ricotta
Zest of 1 lemon
¼ cup basil, roughly chopped
¼ cup mint, roughly chopped
1 baguette
1 garlic clove
Method
Preheat the oven to 220°C and line two baking trays with parchment paper. Place the sliced zucchini rounds in a large bowl with approximately 2 tablespoons of olive oil. Season with salt and pepper and toss to coat. Roast for 20-25 minutes, or until lightly browned.
Spoon ricotta into a large bowl. Add lemon zest, another drizzle of olive oil, basil, mint, and a pinch of salt and pepper. Mix to combine.
Slice the baguette into diagonal pieces. Transfer to the remaining lined baking tray and lightly drizzle with olive oil. Toast in the oven for 3-5 minutes, or until golden. Once toasted, rub each piece of baguette with a garlic clove. Spread ricotta mixture on top, followed by grilled zucchini, then drizzle with olive oil.
