crostini topped with ricotta and braised zucchini

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I often prepare elaborate multicourse meals just for me and Dave. Almost invariably, when I ask him to name his favorite course, it’s the meat, and just as often, mine is the carbs, although sometimes I make an exception for artichokes. This meal left me with a tough choice – bread is always a favorite, especially topped with cheese and vegetables cooked well, but I was also really pleased with the sauce I’d made from my homegrown tomatoes to serve over pasta. Dave, unsurprisingly, chose the ribeye.

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I was being stingy with the tomato sauce, both because it took longer to prepare and because my garden gives me more zucchini than tomatoes, so I certainly ate the most of this one. It might seem bland – neither ricotta nor zucchini is known for their strong flavors – but good bread, a generous drizzle of olive oil, and a sprinkle of large-grained sea salt add plenty of interest.

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Considering that these toasts include a starch, a protein, and a vegetable, I could have skipped the pasta (and hoarded the sauce instead) and meat entirely! Dave might have missed his steak, but I certainly wouldn’t have minded filling up on these. Who needs multiple courses when the first one is so good?

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Printer Friendly Recipe
Crostini with Ricotta and Braised Zucchini (inspired by Annie’s Eats; zucchini adapted from Rachel Eats via Orangette)

Makes about 24 small toasts, depending on the size of your bread

If you have a flaked salt, kosher or Maldon, it adds a fun crunch when sprinkled on top.

2 tablespoons extra virgin olive oil, plus more for drizzling
1 clove garlic, peeled and smashed
3 small to medium zucchini (about 12 ounces), ends trimmed, sliced ¼-inch thick
¼ teaspoon salt, plus more for sprinkling
1 small sprig basil, leaves removed and torn (optional)
1 (12-inch) baguette, sliced ¼-inch thick
1½ cups ricotta cheese

1. In a medium nonstick skillet, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is lightly golden, 4-5 minutes. Remove and discard the garlic. Add the zucchini and salt to the skillet; cook, stirring occasionally, until the zucchini is softened and lightly browned in spots, 25-30 minutes. Stir in the basil leaves, if using.

2. Meanwhile, heat the broiler. Arrange the bread in a single layer on a baking sheet. Broil until just golden. Flip each slice of bread and return the baking sheet to the oven; lightly toast the second side.

3. Spread some ricotta over each slice of toast. Top with a layer of zucchini, then drizzle with olive oil and sprinkle with salt.

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