Zucchini Bruschetta

5 from 3 votes

Zucchini bruschetta with whipped lemon ricotta, roasted zucchini, shaved caciocavallo cheese, hand-torn basil, and flaky sea salt is a simple but decadent appetizer that's just perfect for gatherings!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Italian

Servings: bruschetta

Author: James Delmage and Tara

Ingredients

3 medium zucchini sliced into 1/8" rounds
1/2 cup extra virgin olive oil divided
1/2 teaspoon kosher salt
1 1/2 cups ricotta drained overnight
1 lemon zested
10 large slices crusty bread 1/4 inch diagonal slices
1 clove garlic
10 large basil leaves hand torn
1 teaspoon flaky sea salt for finishing
1 ounce caciocavallo shaved

Instructions

Preheat oven to 450f.
Toss the zucchini slices with 1/4 cup of extra virgin olive oil and kosher salt. Spread the zucchini slices out on a parchment paper-lined baking sheet and roast for 20-25 minutes or until wilted and charred.
Meanwhile, whip the ricotta and lemon zest until smooth with a whisk or hand blender.
Cut a loaf of wide crusty bread into 12 1/4-inch thick diagonal pieces.
Lay the bread pieces out on a baking sheet and spread a thin layer of olive oil onto each piece. Toast the bread in the oven for 4-5 minutes or until warmed through and golden.
Remove the bread and lightly rub the garlic clove lightly onto each piece. Let the bread cool for 3-4 minutes then spread a thin layer of the whipped lemon ricotta onto each piece. Top with a layer of roasted zucchini and add a couple of pieces of hand-torn basil.
Drizzle a touch of extra virgin olive oil onto the zucchini bruschetta and sprinkle with grated caciocavallo and a few pieces of flaky sea salt. Enjoy!

Notes

Smaller zucchini work well for this recipe. They have less water and will brown well when roasted.
Pecorino Romano or parmesan can be subbed for the caciocavallo cheese.
Leftovers can be saved for up to 3 days but the bruschetta are best eaten right away.

Nutrition