This time of year we are lucky to have abundant amounts of fresh produce. Tomatoes, summer squash, fresh herbs and lettuce are some of my favorite things to pick up at our Saturday morning farmer’s market.
Everything is so full of flavor, which is something I will surely miss a few months from now. In the meantime, I love keeping dishes simple to let the flavors of these fresh, local veggies shine through. Take this recipe for example: crusty bread with grilled zucchini and creamy herbed ricotta. It’s summer simplicity at its best.
I like to serve this dish as an appetizer or as a quick weekday meal with a green salad.
I hope you take some time to soak up what’s left of summer and all the culinary goodness it has to offer!
- 1 baguette or other crusty bread
- 2-3 medium zucchini, sliced ¼ inch thick
- Olive oil for drizzling
- Pinch of salt and black pepper
- 1 cup ricotta cheese
- 1 Tablespoon milk
- 2 cloves garlic, minced
- 1 Tablespoon fresh basil, minced
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and pepper, to taste
- Preheat grill to medium heat. Slice the baguette lengthwise and brush with olive oil. Grill face down until toasted to your liking.
- Place sliced zucchini in a bowl and toss with olive oil, salt and pepper. Grill zucchini until tender, about 3-5 minutes per side.
- Meanwhile, in a small bowl combine the ricotta and milk until evenly combined (this will give it a smoother texture). Stir in garlic and herbs. Season with salt and pepper to taste.
- Spread a generous layer of the herbed ricotta on the bread and top with grilled zucchini slices. Serve immediately.