This Ricotta Salata Avocado Olive Zucchini Bruschetta Recipe screams summer in Italy.
We’re talking happy hour (aka aperitivo) time when you’re sipping on Prosecco or Spritzes 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 in Forte Dei Marmi.
It’s an oh-so-chic hotel sitting just off the beach in one of our favorite locals-only beach towns in Tuscany, Forte dei Marmi. It’s a place where you can watch the sunset 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 classy, elegant 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.
Ricotta Salata Avocado Olive Zucchini Bruschetta Recipe
- 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
- 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.