zucchini ricotta crostini
inspired by food network magazine
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.
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!