It’s zucchini season! During these warm summer months, there is nothing better than a quick lunch on the bbq to enjoy on the patio. This grilled zucchini and honey ricotta toast is the perfect recipe for that.
Here is how it’s made:
In the bowl of a food processor, add the ricotta, honey, garlic, salt and pepper.
Whip over medium speed for about 30 seconds or until completely smooth.
Transfer the ricotta mixture to an airtight container and place in the refrigerator for later.
Preheat your bbq to medium-high heat.
Lightly brush the sliced bread with olive oil. Place on a clean plate or tray and set aside.
In a large bowl, add the sliced zucchinis, the olive oil, salt and pepper. Give them a quick toss to evenly coat with the oil, salt and pepper.
Place the zucchini on the grill in a single layer. Let cook for about 2 minutes per side or until they begin to soften and there are nice grill marks on the zucchini slices.
Place the bread sliced on the grill. Toast for about 2 minutes per side or until there are grill marks on both sides.
To assemble, spread a generous layer of the honey ricotta mixture on your grilled toasts.
Place the sliced zucchini on the honey ricotta.
Lightly drizzle with balsamic cream and honey.
Serve and enjoy!
GRILLED ZUCCHINI AND HONEY RICOTTA TOASTS
Ingredients
FOR THE HONEY-RICOTTA:
- 400 grams ricotta
- 3 tbsp honey
- 2 medium garlic cloves
- 1/2 tsp sea salt
- Pepper to taste
FOR THE ZUCCHINI:
- 2 medium zucchinis , sliced 1/4 inch thick
- 2 tsp extra-virgin olive oil
- 1/2 tsp sea salt
- Pepper to taste
FOR THE TOAST:
- 8 slices crusty sourdough bread
- 3 tbsp extra-virgin olive oil
FOR THE ASSEMBLY:
- 3 tbsp honey
- 3 tbsp balsamic cream , not balsamic vinegar
Instructions
-
In the bowl of a food processor, add the ricotta, honey, garlic, salt and pepper. Whip over medium speed for about 30 seconds or until completely smooth.
-
Transfer the ricotta mixture to an airtight container and place in the refrigerator for later.
-
Preheat your bbq to medium-high heat.
-
Lightly brush the sliced bread with olive oil. Place on a clean plate or tray and set aside.
-
In a large bowl, add the sliced zucchinis, the olive oil, salt and pepper. Give them a quick toss to evenly coat with the oil, salt and pepper.
-
Place the zucchini on the grill in a single layer. Let cook for about 2 minutes per side or until they begin to soften and there are nice grill marks on the zucchini slices.
-
Place the bread sliced on the grill. Toast for about 2 minutes per side or until there are grill marks on both sides.
-
To assemble, spread a generous layer of the honey ricotta mixture on your grilled toasts. Place the sliced zucchini on the honey ricotta. Lightly drizzle with balsamic cream and honey.
-
Serve and enjoy!