Today I have just a quick little post of Zucchini and Ricotta Bruschetta it is really simple and can be prepared beforehand and then assembled quickly for when you need them.
This recipe can be played with quite a bit, you can toast or grill your chosen bread, also adding some sun dried tomatoes into your ricotta mixture would be delicious or if you are a garlic fan cut a piece of garlic in half and rub it on your bruschetta.
I have given an ‘about’ number of slices, as you may be using smaller or larger pieces of bread. The amount of ricotta or zucchini that you place on each slice of bruschetta is you to you as everyone has different tastes and may prefer less ricotta and more zucchini.
If your pieces of bruschetta are a bit big just cut them in half, you would want them to be eaten in about 2 mouthfuls.
I hope you have a good week xx
Zucchini and Ricotta Bruschetta
- 2 Large zucchini
- 250 g Ricotta
- 1/2 Ciabatta loaf or your preferred bread
- Basil roughly torn
- Balsamic Vinegar
- Salt and pepper
- Olive oil
- Preheat the oven to 180°C
- Cut the zucchini finely (I use a small Mandoline on the second to smallest setting) and place in a bowl, sprinkle over a little bit of salt and give it a good mix up. Put it aside for an hour or more, to allow the liquid to drain from the zucchini.
- Cut the Ciabatta to your preferred thickness and brush over a little bit of olive oil on either side of the bread. Cook the bread until golden brown on both sides of the bread. Remove from the oven and allow to cool.
- Place the ricotta in a bowl and season with some salt and pepper.
- Place a frying pan on medium to high heat, drizzle in some olive oil and cook about 1/3rd of the zucchini until they start to colour. Remove them from the pan and continue to cook the rest in the same way. Once all the zucchini are cooked chop them up slightly and place to the side until needed. When ready to assemble, place some ricotta on each bruschetta top this with some zucchini, sprinkle with basil and then drizzle with some balsamic vinegar.