2 hours ago
Friday, July 29, 2011
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.