The Sunny days of Summer are warm and exciting. Here is a quick, yummy grilled veggie idea: Grilled Bread With Zucchini, Ricotta, and Basil Mild, creamy ricotta balances out the charred, tender zucchini.
- 4 1/2-inch-thick slices country bread
- 2 tablespoons olive oil
- 4 small zucchini (about 2 pounds), thinly sliced lengthwise
- 1 cup fresh basil, leaves torn
- 1/4 teaspoon crushed red pepper
- kosher salt
- 1 cup fresh ricotta
How to Make It
Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
Toss the zucchini in a large bowl with the basil, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.
Top the bread with the zucchini and ricotta.