ZUCCHINI RICOTTA BRUSCHETTA
Recipe courtesy of Tyler Florence
Serves: 4 to 6
Time: 35 minutes
1 zucchini, shaved lengthwise
2 tablespoons fresh mint leaves
1/2 French baguette
1 clove garlic
Extra-virgin olive oil
2 cups whole ricotta
1 teaspoon Meyer lemon zest
Sea salt and freshly ground black pepper
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 ‚Č§-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.