In the heat of the moment, this fresh, zesty dish will take your taste buds into a spicy summer fling. The ingredients are local, seasonal and the combination is perfect for hot summer nights or simple lunches. It can be prepared in a matter of minutes and is bound to be a hit for all those involved.
Best eaten with friends and don’t forget a glass or two of Sangiovese.
Zucchini, Ricotta, Chilli & Mint Bruschetta
Serves 2 as an entree or 4 as a snack
4 slices of day-old ciabatta bread
200ml extra virgin olive oil
1 fresh garlic clove
120g ricotta fresca
4 mint leaves
celery heart leaves
ground black pepper
Wash and pat dry the zucchini. Using a vegetable peeler, peel ribbons of zucchini into a bowl. When you have peeled all of the zucchini, dress with zest and juice of half the lemon, olive oil, chilli, mint and season well with sea salt and pepper. Leave to marinate at room temperature for 10 to 15 minutes.
Now, make the seasoned ricotta by mixing the other half the lemon zest and juice, some fresh grated nutmeg, sea salt and pepper. This should be slightly salty and zesty.
Pour half of the olive oil into a large skillet or griddle pan. Add the 4 slices of ciabatta and grill until golden and toasted. This should take 1 to 2 minutes per side.
Remove the toast from the pan and allow to cool slightly. Liberally spread equal amounts of the ricotta mixture over the toast.
Mix the celery and radicchio leaves through the zucchini mix.
Finish by dividing the zucchini between the toasts.
Finish with more extra virgin olive oil.