DIRECTIONS
1. Add the ricotta, olive oil, lemon juice and salt to a blender and blitz until silky smooth. Set aside.
2. Saute the zucchini, garlic and aleppo pepper together over a low gentle heat for 8 – 10 minutes or until the zucchini is starting to soften. Taste for seasoning. I like to also add an extra squeeze of lemon here, but that is entirely optional.
3. Baste both sides of the ciabatta with olive oil and grill in a pan until golden on both sides.
4. To assemble smear the grilled ciabatta with the whipped ricotta then top with the zucchini, garnish with fresh mint and serve.
Zucchini & Whipped Ricotta Crostini
Recipe by Mish Delish
This Mish Delish recipe couldn’t be easier and makes the perfect Spring brunch or starter.
Serves 4.
Ingredients
- 1 cup ricotta
- ½ tsb olive oil
- Half a lemon, juice squeezed
- Small pinch of salt
- 2 tbs olive oil (extra to baste bread)
- 2 zucchinis, finely sliced
- 1 garlic clove, grated
- ½ tsp aleppo pepper
- 4 slices of ciabatta, sliced 1 inch thick
- Fresh mint to garnish
