Food stylist: Stephana Bottom
Prop stylist: Leslie Siegel

Zucchini-Ricotta Salata Bruschetta

Getting reviews...
  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min


  1. Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  2. Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.