Zucchini & Ricotta Crostini

The simple things in life, are sometimes the best. Now that summer is here all I feel like doing is grilling. Grilled vegetables are one of my favourite things to eat. This crostino is not only super easy to make, but it is also refreshing and healthy. Paired with fresh lemony ricotta is the perfect appetizer for your next barbecue.

Wine Tip: Sauvignon Blanc

Zucchini & Ricotta Crostini


  • 1 medium zucchini
  • Salt and freshly ground black pepper
  • 200 grams fresh ricotta cheese
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon chopped fresh mint leaves. Leave some intact for decorating
  • 1 teaspoon lemon zest
  • 1 baguette or other crusty bread


Slice the zucchini lengthwise and thinly.

Turn on the stove to medium heat and add a tablespoon of olive oil to a grill pan. Add the zucchini slices and grill until golden. This should take a few seconds per side. Be careful not to burn them! Sprinkle with a salt and pepper and set aside.

Combine ricotta, one teaspoon mint, one teaspoon lemon zest, a pinch of salt and freshly ground pepper. Set aside.

Add a tablespoon of olive oil to a grill pan. Add bread and toast until golden on both sides. Remove from the heat.


Add one tablespoon of ricotta to the bread and top with the grilled zucchini. Drizzle with olive oil and top with a mint leaf.

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