Grilled Zucchini and Ricotta Crostini

Grilled Zucchini and Ricotta Crostini | Taralinga Estate 

Makes 10


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 


  • 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.