Sunday, March 7, 2010

Grilled bread with zucchini, ricotta, & basil

Do you like the picture I took of this meal? Amazing how it looks just like the image from "Real Simple", where I got the recipe. This was REALLY yummy. And really easy. Think of it as a sandwich, when it comes to meal planning. Or I think you could use smaller pieces of bread and make an appetizer out of it. Finally, I didn't have fresh basil or crushed red-pepper. So I used dried basil and black pepper as an adjustment. Seems like a very flexible recipe.

6-8 1/2-inch-thick slices of country bread
2 tablespoons olive oil
4 small zucchini, thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspooon crushed red pepper
Kosher salt
1 cup ricotta (about)

Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates

Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side. (Yes, I grilled the 'skin' cut of the zucchini, too. Ymmmmm).

In a large bowl, combine ricotta, red pepper, 1/2 teaspoon salt, and the remaining tablespoon of oil.

Top the bread with ricotta, basil, and zucchini. Enjoy the mouth-watering yumminess.

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