Zucchini Ricotta Bruschetta *Recipe 20 Page 246*

This recipe was so perfect for the 70 degree weather we had today! It was fresh, crisp, healthy and just refreshing! My mom and I loved it and divided up the leftovers for lunch tomorrow. This is something that is delicate and pretty enough to serve at a baby or wedding shower. It is best served room temperature which makes it perfect for entertaining. You should really try this recipe if you are craving fresh flavors and trying to eat healthy.

1 zucchini
kosher salt
2 Tablespoons chopped fresh mint leaves
extra-virgin olive oil
freshly ground black pepper
1/2 French baguette
1 garlic clove, peeled and halved lengthwise
2 cups whole-milk ricotta
1 teaspoon Meyer lemon zest (I used a regular lemon)

Using a mandoline or sharp knife, shave zucchini lengthwise into paper-thin ribbons. Lay ribbons flat in a single layer on a kitchen towel and sprinkle liberally with salt. Let stand for 10 minutes until the salt has drawn some of the water out of the zucchini and ribbons are pliable. Wash zucchini ribbons under cold running water, drain, and pat dry with paper towels. Toss ribbons with fresh mint and drizzle with oil. Season with salt and pepper.

Preheat oven to 350F. Cut baguette into 3/4 inch slices on a bias. Lay bread slices on a roasting tray and drizzle with oil. Bake until golden brown on both sides, turning once. remove from oven and rub with garlic while still warm.

In a medium bowl combine ricotta and lemon zest; season with salt and pepper. Stir until well combined and the ricotta is light and fluffy.

To assemble bruschetta, heap a small spoonful of ricotta mix on each piece of toasted bread. Top with a few layered slices zucchini and mint. Finish with a sprinkle of salt on top.

Enjoy!!