Zucchini and Ricotta Salata Bruschetta

Zucchini and Ricotta Salata Bruschetta
Zucchini and Ricotta Salata Bruschetta | http://saltandwind.com This is a recipe that screams summer in Italy. We're talking happy hour (aka aperitivo) time when you're sipping on Prosecco or Spritzs and noshing on o...
Skill
Course
Cuisine
Ingredients
9
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
18 bruschetta
Servings
8 to 10
Diet
Zucchini and Ricotta Salata Bruschetta | http://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
Italian
Ingredients
9
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
18 bruschetta
Servings
8 to 10
Diet
Vegetarian
Zucchini and Ricotta Salata Bruschetta | http://saltandwind.com

This is a recipe that screams summer in Italy. We're talking happy hour (aka aperitivo) time when you're sipping on Prosecco or Spritzs and noshing on olives, potato chips, pistachios, and little crostini. This recipe is inspired by one of our favorite places of all-time to do aperitivo – we're talking the rooftop of the Principe Hotel

It's an oh-so-chic hotel sitting just off the beach in one of our favorite locals-only beach town in Tuscany, Forte dei Marmi. It's a place where you can watch the sun set over the Mediterranean and then turn around and see the very hills that Michelangelo hiked to carve the marble for his sculptures. It's the kind of place deserving of a classy, elegany outfits and equally sophisticated food. But, it's still a beach town all the same, which is why this Zucchini and Ricotta Salata Bruschetta fits right in. 

Ingredients

Instructions

Heat oven to 375°F and arrange a rack in the middle. Meanwhile, using a mandolin and the large toothed blade, slice zucchini lengthwise into 1/3''” slices. If not using a mandoline, slice by hand and then stack the slices and cut into 1/3 “ matchsticks lengthwise. Once all the zucchini has been sliced, cut them lengthwise into 1''” pieces.

Meanwhile, place zucchini in a colander and toss with ½ teaspoon of kosher salt, and set aside to drain for 20 minutes. Meanwhile, brush the bread on both sides with olive oil. Place on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once halfway through to toast evenly. Remove and cool.

Peel and pit avocado then cut into 1/2-inch dice. Place in a medium bowl and toss with lemon juice and zest. Roughly chop mint leaves and add to avocados.

Line a large plate with three paper towels and spread out salted zucchini. Lay another two paper towels on top and pat off excess moisture. Add to the avocado bowl along with the almonds and olives and mix through. Taste and adjust salt to your liking.

Top each crostini with a heaping spoonful of the zucchini mixture. Drizzle over olive oil and fresh cracked pepper. Using a peeler, thinly shave Ricotta salata and top each bruschetta with a few slices and serve.

Notes

Food styling by Lillian Kang // Photography by Aida Mollenkamp


http://saltandwind.com/recipes/95-zucchini-and-ricotta-salata-bruschetta-recipe

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