Zucchini with Buffalo Ricotta on Toast

This quick & easy snack is a Summertime winner. Crunchy toast topped with creamy, tangy Buffalo Ricotta, and soft, garlicy zucchini.

Ingredients

2 medium zucchinis, stem removed and sliced into 1cm rounds

8 slices of sourdough bread

2 x 200g That’s Amore Buffalo Ricotta

2 tbsp olive oil, plus extra for drizzling

Zest of 1 lemon

Juice of half lemon

Fresh basil leaves, roughly chopped

1 tsp dried chilli flakes (optional)

2 cloves garlic

¼ cup olive oil

Salt and black pepper, to taste

Instructions

Step 1

Heat a large saucepan over medium heat with olive oil. Add the garlic, red chilli flakes (if using) and zucchini. Season well with salt and pepper until the zucchini are soft and slightly breaking apart about 8-10 minutes. Add in the fresh basil leaves in the last 2 minutes of cooking. Turn off the heat and set aside.

Step 2

In a bowl add the buffalo ricotta, lemon zest, lemon juice, salt and pepper and stir well for a few minutes to combine. Shallow fry the slices of sourdough bread with a little olive oil on both sides until golden brown.

Step 3

To assemble, spread a generous amount of the buffalo ricotta mixture onto each slice of toast. Add a generous spoonful of cooked zucchinis onto each slice. Garnish extra lemon zest, basil leaves and olive oil before serving.

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