I haven’t always been a fan of macaroons, but these coconut pistachio macaroons are delicious and they have the perfect texture. These macaroons are crispy on the outside with golden edges and they have an alluring sweet, coconut scent. They are also soft and chewy on the […]
When I first started cooking, long before culinary school and taking up a career as a recipe developer/tester, one of the recipes I made frequently was a double tomato bruschetta involving fresh roma and sun-dried tomatoes. My friends would ask for it whenever we got together for dinner parties and we would devour the entire batch quickly. Tomato bruschetta is the best using fresh garden tomatoes that are warm from the sun and oozing with juice. I wish the tomatoes would hurry up and ripen this year, but the cooler season and rains have slowed things down. One thing that I have an abundance of, though, is zucchini. The creation of this Mediterranean zucchini bruschetta recipe was inevitable. This dish is so delicious with firmly textured zucchini, tangy sun-dried tomatoes, briny olives and earthy basil that I demolished five in one sitting.
If there is anything I can recommend new gardeners to grow it would be zucchini, because they grow with hardly any effort and produce dozens of fruit the entire summer. Judging by how many fruits I have harvested over the last two weeks, I will be making this Mediterranean zucchini bruschetta recipe all summer long.
I decided on smooth ricotta cheese instead of traditional ricotta because I wanted a creamier texture against the zucchini mixture. If you can’t find smooth ricotta, you can use regular ricotta instead. Just pop it in a food processor and blend until smooth.
I have provided the amount of ricotta cheese and baguette slices based on how much zucchini mixture I ended up with. If your volume of zucchini is slightly larger, though, you can up the amounts of cheese and bread as necessary. Just bake off a few more toasts, and if they don’t get used, they will keep in a Ziploc bag for a few days.
- 1 Ib Zucchini (I used 1 large zucchini, which equaled 3 cups diced)
- 1 tbsp Olive Oil
- ¼ cup each slivered Kalamata Olives and chopped Sun-dried Tomatoes
- 2 Garlic Cloves, minced
- 2 tbsp slivered Basil, plus more for garnish
- 1 tbsp freshly squeezed Lemon Juice
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 cup (or more) Smooth Ricotta
- 16 slices (or more) Baguette, ¼ inch thick
- Trim the zucchini and cut into ¼ inch cubes (should equal 3 cups approximately). Heat the olive oil in a skillet set over medium heat. Add the zucchini and cook until tender-crisp, about 3-5 minutes. Remove from heat and stir in the olives, sun-dried tomatoes, garlic, basil, lemon juice, salt and pepper. The zucchini mixture should equal 2 cups cooked.
- Meanwhile, preheat the oven broiler. Line a baking sheet with aluminum foil or parchment paper. Place the baguette slices on the baking sheet and toast in the oven until golden brown, turning once, about 4 to 6 minutes.
- Spread the baguette slices with the ricotta cheese (about 1 tbsp each) and top with the zucchini mixture (about 2 tbsp each). Sprinkle with additional basil and serve immediately.
The amount of the zucchini mixture may vary depending on zucchini size. Increase the amount of ricotta cheese and baguette slices as necessary.
May replace green zucchini with yellow summer squash or patty pan squash.
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If you make this recipe, I would love to see how it turns out! Please leave a comment on this page and share your photos on Instagram, Facebook or Twitter using #myharvesttable.
Even though it is summer, I am gravitating towards stews because of the constant rainy weather. This spiced chicken and chickpea stew recipe is a take on the flavours of Moroccan tagines. I decided to combine chicken breast, carrots and chickpeas with fragrant spices and […]