|
|
Grilled Bread with Zucchini, Ricotta, and Basil
|
|
|
| Category |
|
Appetizers
|
| Sub
Category |
|
None
|
| Servings |
|
4
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
4 ½-inch thick slices country bread
|
| |
2 tbs olive oil
|
| |
4 small zucchini (about 2 lbs.), thinly sliced lengthwise
|
| |
1 cup fresh basil, leaves torn
|
| |
1/2 tsp salt
|
| |
1 cup fresh ricotta
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat oven to 400. Brush the bread with 1 tbs olive oil and bake
in oven for 10 to 15 min or until golden and crisp. Transfer to
plate.
|
|
|
|
Grill the zucchini until tendr and slightly charred, 3 to 4 min per
side. Toss in a large bowl with the basil, salt, olive oil, and ricotta.
|
|
|
|
Top the bread with zucchini mixture.
|
|
|
|
|
|
Originally Submitted
4/3/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Grilled Bread with Zucchini, Ricotta, and Basil recipe to your own private DesktopCookbook.
|
