Ricotta Salata Avocado Olive Zucchini Bruschetta Recipe

We consider this Ricotta Salata Avocado Olive Zucchini Bruschetta Recipe one of the most elegant summer appetizers of all. Made with marinated zucchini, smashed Castelvetrano olives, Marcona almonds, and shavings of Ricotta Salata cheese, it's our favorite way to use up all the zucchini when it's in season.

5 from 2 votes

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Prep Time 15

Cook Time 10

resting time 20

Total Time 45

Course Appetizer

Cuisine American, Italian

Diet Vegetarian

Servings toasts

Calories 60 kcal

Ingredients

1 medium French (aka sweet) baguette cut on the bias into 20 (¼-inch) slices
2 tablespoons extra-virgin olive oil plus more for drizzling
4 medium zucchini about 12 ounces
1 small ripe avocado
1 medium lemon zested and juiced
12 large fresh mint leaves
1/3 cup Marcona almonds roughly chopped
1/3 cup castelvetrano olives halved, pitted, and roughly chopped
2 ounces Ricotta Salata cheese

Instructions

Slice The Zucchini: Heat the oven to 375°F and arrange a rack in the middle. Meanwhile, using a mandolin with the large-toothed blade, slice zucchini lengthwise into 1/3-inch slices.
If not using a mandoline, slice by hand and stack the slices, and cut them into 1/3-inch sticks lengthwise. Once all the zucchini has been sliced, cut them lengthwise into 1-inch pieces.
Salt The Zucchini: Meanwhile, place zucchini in a colander and toss with 1/2 teaspoon of kosher salt, and set aside to drain for 20 minutes.
Toast The Bread: 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.
Mix The Avocado: 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.
Assemble The Bruschetta: 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.

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Nutrition

Serving: 1 toastCalories: 60kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 48mgPotassium: 181mgFiber: 2gSugar: 1gVitamin A: 141IUVitamin C: 11mgCalcium: 23mgIron: 1mg

Keyword easy zucchini recipe, summer appetizers, summer bruschetta