zucchini ricotta crostini

zucchini ricotta crostini

inspired by food network magazine

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2 zucchini, peeled and grated

1 cup ricotta

2 tbsp lemon juice

2 tbsp olive oil

5 basil leaves, sliced into ribbons

1 fresh french baguette

salt & pepper

peel and grate the zucchini.  i used a food processor to grate the zucchini but you can use a hand grater as well.  mix the grated zucchini, ricotta, lemon juice, basil salt and pepper in a bowl.

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cut the baguette into 1 inches slices and brush with olive oil and sprinkle with a little salt.  toast in a toaster oven until slightly brown and crispy.  let cool for about 5 minutes. take a spoon full of the zucchini
ricotta mixture and spread on the baguette.  such a fresh and new take on a crostini!

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4 comments

  1. This looks like something I would really like. Yum! Thanks for sharing. :)

  2. Perfect use of summer zucchini!!! Love it…pinned it :)

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