Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Zucchini-Ricotta Salata Bruschetta
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- Level: Easy
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
Directions
- 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.
- 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.
