Friday, July 29, 2011

Zucchini Crostini



Such a nice title. I love rhymes. Zucchini Crostini, Bikini Cuisini....sort of like Vince the Shamwow Slapchop Guy.

It's Friday, time for summer crostini.

Why did it take me so long to figure this combination out?

Slice a few zucchini into thin strips and season w/ kosher salt and olive oil.
Grill just a few minutes on each side, they will cook up quickly.



Spread some fresh ricotta on top of toasted baguette slices and drape w/ a zucchini slice, some lemon zest and basil leaf (you can also use fresh mint instead of the basil, I liked the contrast of my opal basil with this). Drizzle w/ olive oil just before serving.

So yummy.



10 comments:

Ciao Chow Linda said...

Vince the Shamwow? You made me click to find out who the heck he was! Nice crostini - easy to make and delicious. I like these with goat cheese too.

The Japanese Redneck said...

Those are so neat.

Basil and mint are do well in my garden right now. Good use for them.

Allison @ TypeAKitchen said...

I have zucchinis the size of my forearms! This is a great use for them! Sigh...if only I could get fresh ricotta and good bread down here in PA like I used to get in Northern NJ...and now I'm homesick.

Proud Italian Cook said...

Love the look of zucchini ribbons, this is a great crostini, so preeety!

Carole said...

That opal basil is beautiful!
Happy Weekend!

Joanne said...

Does anything NOT taste good with fresh ricotta? I have my doubts. Either way. This looks SO good.

StaceyEsq said...

These are lovely. And something even my kids could assemble (since they always want to help)! Enjoy your weekend - stay cool!

bellini said...

We are always searching for new ways with zucchini.

Michele said...

Beautiful, clean flavors. I love this!

tracilee said...

Excellent - thank you! I tried it last night with goat cheese since that is what I had in the fridge and my husband loved it. Wants more tonight!