Bruschetta with Ricotta, Lemon and Grilled Zucchini Recipe
A light, summery bruschetta, often served in Italy as a starter for an evening dinner on the terrace. Creamy ricotta, fresh lemon and grilled zucchini on crunchy bread make a perfect pairing with a glass of white wine or simply a glass of iced water.
Combines the freshness of lemon, the creaminess of ricotta and the smoky notes of grilled zucchini on crunchy bread, creating a simple yet elegant Italian-style appetizer.
Chef's tips
Don’t over-rub the bread with garlic—too much will overpower the delicate flavor of the ricotta and lemon. Grill the zucchini briefly so it stays soft but not mushy and retains a bit of bite.
How to serve
Serve on a large wooden board or platter, garnished with extra basil or mint leaves and lemon wedges on the side so everyone can adjust the acidity to their taste.
Ingredients
- baguette or other light bread approx. 250 g - 1 piece
- ricotta can be replaced with semi-fat cottage cheese well mashed with a tablespoon of cream - 200 g
- zucchini medium - 1 piece
- lemon zest and juice needed - 1 piece
- olive oil - 3 tablespoons
- garlic for rubbing the bread - 1 clove
- fresh basil or mint chopped - 1 handful
- salt to taste
- freshly ground black pepper to taste
Preparation
- Wash the zucchini and slice it lengthwise into thin strips (about 3–4 mm). Drizzle with 1 tablespoon of olive oil, lightly salt and toss.
- Heat a grill pan or regular pan over medium-high heat. Arrange the zucchini slices in a single layer and cook for 2–3 minutes on each side, until darker grill marks or light browning appear and the zucchini softens. Set aside on a plate.
- Slice the baguette on the diagonal into slices about 1.5 cm thick. Place on a dry pan or under the oven grill and toast for 2–3 minutes on each side, until crisp and lightly golden.
- Cut the garlic clove in half. Gently rub the hot bread slices with the cut side of the garlic—one stroke is enough so they don’t become too pungent.
- Place the ricotta in a bowl. Finely grate the zest from half a lemon (only the yellow part) and add to the ricotta. Add 1–2 tablespoons of lemon juice, 1–2 tablespoons of olive oil, a pinch of salt and pepper. Stir with a spoon until the mixture is smooth and creamy.
- Spread a portion of ricotta (about 1 tablespoon) on each slice of bread. Top with 1–2 strips of grilled zucchini, gently curling them.
- Sprinkle with chopped basil or mint, drizzle lightly with olive oil and season with freshly ground black pepper. Serve immediately while the bread is still crisp.
Storage
Gotowe bruschetty szybko miękną, więc najlepiej zjeść je od razu. Możesz przechować osobno krem z ricotty i grillowaną cukinię w lodówce do następnego dnia i przygotować świeże grzanki tuż przed podaniem.
