Bruschetta with Ricotta, Lemon and Grilled Zucchini Recipe
A light, summery bruschetta, often served in Italy as a starter for an evening dinner on the terrace. Creamy ricotta, fresh lemon and grilled zucchini on crunchy bread make a perfect pairing with a glass of white wine or simply a glass of iced water.
This type of bruschetta is similar to the light antipasti served in wine bars in central and southern Italy, where grilled vegetables are often paired with mild cheeses.
Combines the freshness of lemon, the creaminess of ricotta and the smoky notes of grilled zucchini on crunchy bread, creating a simple yet elegant Italian-style appetizer.
Why this version works
- The zucchini is sliced thinly and arranged in a single layer, so it doesn’t steam and turn soggy.
- The ricotta is boldly seasoned with lemon, so its flavor doesn’t get lost among the olive oil and garlic.
- The bread is crisp but not dried out, so it holds the toppings without crumbling as you bite into it.
Chef's tips
Don’t over-rub the bread with garlic—too much will overpower the delicate flavor of the ricotta and lemon. Grill the zucchini briefly so it stays soft but not mushy and retains a bit of bite.
How to serve
Serve on a large wooden board or platter, garnished with extra basil or mint leaves and lemon wedges on the side so everyone can adjust the acidity to their taste.
Watch out for
- If the zucchini starts releasing a lot of water in the pan, increase the heat and cook for a shorter time, just until the liquid evaporates.
- Don’t toast the bread for too long – if it becomes as hard as soup croutons, it will be difficult to bite into.
Substitutions
- You can replace ricotta with cream cheese or well-mashed cottage cheese loosened with a little cream.
- Instead of a baguette, use ciabatta or another light bread with a soft but fairly tight crumb.
- If you don’t have fresh herbs, use a pinch of dried mint or oregano for sprinkling just before serving.
Ingredients
- baguette or other light bread approx. 250 g - 1 piece
- ricotta can be replaced with semi-fat cottage cheese well mashed with a tablespoon of cream - 200 g
- zucchini medium - 1 piece
- lemon zest and juice needed - 1 piece
- olive oil - 3 tablespoons
- garlic for rubbing the bread - 1 clove
- fresh basil or mint chopped - 1 handful
- salt to taste
- freshly ground black pepper to taste
Preparation
- Wash the zucchini and slice it lengthwise into thin strips (about 3–4 mm), so they soften quickly in the pan. Transfer to a bowl, drizzle with 1 tablespoon of olive oil, lightly salt and toss until each slice is glossy but not dripping.
- Heat a grill pan or regular pan over medium-high heat. Arrange the zucchini slices in a single layer and cook for 2–3 minutes on each side, until darker grill marks appear and the middle is soft when pressed with a fork.
- Set the cooked zucchini aside in a single layer on a plate or rack so it can steam off and not release juices later. If needed, cook in batches, making sure the slices don’t overlap and start to steam.
- Slice the baguette on the diagonal into slices about 1.5 cm thick. Place on a dry pan or baking sheet and toast for 2–3 minutes on each side, until the edges are golden and crisp while the center still springs back slightly when pressed.
- Cut the garlic clove in half. Gently rub the hot slices with the cut side of the garlic 1–2 times so the aroma is noticeable but not harsh or overpowering.
- Place the ricotta in a bowl. Finely grate the zest from half a well-washed lemon (only the yellow part) and add it to the cheese along with 1–2 tablespoons of lemon juice, 1–2 tablespoons of olive oil, salt and pepper.
- Beat the ricotta with a spoon or small whisk for 1–2 minutes, until the mixture is smooth, slightly fluffy and easy to spread. If needed, add a little more olive oil until any lumps disappear and the cream looks glossy.
- Spread about 1 tablespoon of ricotta on each slice and smooth it out to the edges, creating an even, soft layer. Top with 1–2 strips of grilled zucchini, curling them into little “ribbons” if you like.
- Chop the herbs just before serving. Sprinkle them over the bruschetta, drizzle with a thin thread of olive oil, season with freshly ground pepper and serve at once while the bread is still clearly crisp.
Storage
No storage information available for this dish.
This bruschetta is my go-to summer appetizer when I want something light but still a bit special. It works just as well for a relaxed evening on the balcony as it does for a larger gathering.
