Recipe courtesy Tyler Florence
Begin by preparing the zucchini. Using a sharp knife or mandolin shave the zucchini lengthwise so you have paper-thin ribbons. Lay them out in a single flat layer on a kitchen towel and sprinkle liberally with salt. Leave for 10 minutes until the salt has drawn some of the water out of the zucchini to make the ribbons pliable. Wash zucchini under cold running water, drain and pat dry with paper towels. Toss with fresh mint leaves, and drizzle with extra-virgin olive oil. Season with sea salt and freshly ground black pepper.
Preheat oven to 350 degrees F. Prepare the bread by cutting ≤-inch thick slices of the baguette on an angle. Lay out on a roasting tray and drizzle with extra virgin olive oil. Bake in a hot oven until golden brown on both sides. Remove from oven and rub with peeled garlic clove while still warm.
In a a mixing bowl, add ricotta, lemon zest and season with sea salt and pepper. Stir until well combined and the ricotta is light and fluffy. To assemble bruschetta, heap a small spoonful of ricotta mix on each piece of bread and top with a few layered slices zucchini and mint. Finish with a sprinkle of sea salt on top.
Edited: July 31st, 2009