Zucchini Bruschetta

Zucchini bruschetta is an impressive appetizer that couldn’t be simpler.  Slices of zucchini are roasted until charred, placed on a toasted slice of bread topped with lemon ricotta, and finished with shaved caciocavallo cheese, flaky sea salt, and hand-torn basil.  Perfect for gatherings alongside your other favorite appetizers!

If you’re looking to impress someone, or hosting a gathering, zucchini bruschetta is the way to go.

These bruschette are so easy to make, require just a few ingredients, and can be ready in about 35 minutes.

The combination of caciocavallo cheese, basil, and zucchini is classic, and mimics the combo found in spaghetti alla Nerano, and the addition of lemon ricotta elevates the already incredible flavor.

Zucchini bruschetta is perfect served with other appetizers like caponata and peperonata (which can both be spread on toasted bread), and roasted cherry tomato crostini with ricotta.

How to make it

Each number corresponds to the numbered written steps below.

1. Preheat the oven to 450f and line 2 baking sheets with parchment paper. Slice 3 medium-sized zucchini into 1/8″ rounds and spread onto the baking sheets.  Drizzle 1/4 cup work of extra virgin olive oil on top of the zucchini and use a pastry brush to evenly distribute.  Top with 1/2 teaspoon worth of kosher salt and roast in the oven for 20-25 minutes or until charred and wilted.  Note: A mandoline works well here, but take your time and you will have great results with a knife.

2. Cut a loaf of wide crusty bread into 12 1/4-inch thick slices on the diagonal and place them onto a baking sheet.  Using a pastry brush, spread a thin layer of olive oil onto each piece and toast in the oven for 4-5 minutes or until warm and golden.
3. In a medium-sized bowl combine 1 1/2 cups of drained ricotta with the zest of one lemon and whip until smooth and airy.

4. Remove the bread from the oven and rub 1 garlic clove lightly onto each piece.  Let the bread cool for 3-4 minutes.
5. Spread a thin layer of the lemon-whipped ricotta onto each slice.

6. Top each slice with the roasted zucchini, shaved caciocavallo (about 1 ounce worth total), about 10 hand-torn basil leaves, and a few flakes of sea salt.  A small drizzle of extra virgin olive oil would be great too.  Serve the zucchini bruschetta immediately and enjoy!

Top tips

• Bread. Since bruschetta is usually made with larger bread, we recommend using a rustic loaf of Italian bread.  However, you could use a baguette to make smaller, bite-sized crostini.
• Ricotta.  The ricotta should be drained overnight, especially if using a high-moisture brand like Polly-O.  This helps prevent soggy bruschetta.  While we used a hand whisk here to whip the ricotta, you can also use a hand mixer for an airier texture.
• Zucchini. If possible, use small or medium-sized zucchini.  They will have fewer seeds and the slices will fit better onto the bread.  The zucchini rounds can be pan-seared, and though they might be a bit tastier this way, roasting is much easier.
• Cheese. We used shaved caciocavallo cheese on our bruschetta with zucchini, but if you cannot find caciocavallo, you can use shaved Parmigiano Reggiano or Romano cheese.

More snacks and apps

Here are a few more of our favorite snacks that are great to serve alongside zucchini bruschetta and are always huge hits at gatherings!

• Taralli – the perfect biscuit to serve with charcuterie and prosecco.
• Fried artichoke hearts – with Parmigiano Reggiano and lemon wedges.
• Mozzarella en carrozza – fried mozzarella sandwiches perfect with a bellini!

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