I came up with this combination during a summer when the garden was producing more zucchini than I knew what to do with, and I had already made every zucchini bread and stir-fry in existence. The idea was simple: grill it, put it on bread, and figure out what goes underneath. Whipped ricotta with lemon zest and chopped basil turned out to be the answer. It has been on repeat every summer since.
The ricotta gets beaten with cream, olive oil, and sea salt until it is fluffy and light. The basil goes in at the end so it stays green and fragrant. That goes on toasted baguette slices, then the grilled zucchini planks and charred corn kernels on top. A drizzle of olive oil. It is an appetiser that doubles as a light meal if you eat enough of them, which you will.
How to Make Grilled Zucchini Corn Crostini
Whip the Ricotta Until Light
Beat the ricotta with a tablespoon or two of cream or milk, lemon zest, olive oil, sea salt, and pepper. Use a hand mixer or a whisk with some commitment. Two full minutes. You want it airy, not dense. The cream loosens it and the beating incorporates air.
Stir in the chopped basil by hand at the end. Do not beat it in or the basil bruises and turns dark.
Grill Everything Separately
Slice the zucchini lengthwise into planks about 5mm (1/4 inch) thick. Brush with olive oil, season with salt and pepper. Grill until charred on both sides, 2-3 minutes per side.
Grill the corn ears whole, turning until charred all around. Cut the kernels off the cob after grilling. Grill or toast the bread slices until they have grill marks and a firm surface. Keep everything separate until you assemble.
Grilled Zucchini and Corn Crostini with Lemon Basil Ricotta
- Total Time: 34 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled summer veggies and creamy lemon-basil ricotta make these crostini perfect for a patio dinner. Simple yet elegant!
Ingredients
- 2 cups (473 ml) ricotta cheese
- 1 lemon zest
- 2 tbsp milk or cream
- 1/4 cup (59 ml) olive oil
- 1/2 tsp sea salt
- pepper
- 2 tbsp fresh basil, chopped
- 1 zucchini
- 2 ears corn on the cob
- 3 tbsp olive oil
- salt and pepper
- 1 large baguette or loaf of bread
Instructions
- In a medium bowl, add ricotta, lemon zest, cream, olive oil, sea salt, and pepper. With a hand mixer or whisk, beat until light and fluffy, about 2 minutes. Stir in chopped basil and refrigerate until ready to use.
For the Soup
- Toss zucchini with olive oil, salt, and pepper. Brush corn and bread with olive oil. Season corn and bread with salt and pepper.
- Place corn directly on the grill and cook until charred, about 10 minutes total, turning every 2-3 minutes. Grill zucchini in a grill pan or directly on the grill, about 4 minutes. If grilling directly on the grill, use tongs to flip over and grill about 1-2 minutes on each side depending on how thin you sliced your zucchini. If you have enough room on the grill, grill the bread at the same time—about 2-3 minutes on each side, just until there are nice grill marks and the bread is warm.
- Spread each slice of grilled bread with ricotta mixture, then top with zucchini, corn, and additional fresh basil.
- Serve immediately.
Notes
- For best results, use a baguette that’s at least a day old; it will toast better and won’t become soggy.
- If you don’t have a grill pan, you can roast the zucchini and corn in a hot oven (400°F) for 15-20 minutes.
- To make ahead, prepare the ricotta mixture and grill the vegetables separately. Assemble the crostini just before serving.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 2 crostini
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 40
Frequently Asked Questions
Can I use store-bought ricotta?
Yes, full-fat. Avoid watery, grainy ricotta. Drain it in a fine mesh strainer for 15 minutes if it seems wet. Fresh ricotta from a deli counter is ideal but not required.
Can I make the ricotta spread ahead?
Yes, up to 2 days in the fridge. It thickens when cold. Let it come to room temperature for 15 minutes before spreading, or loosen with a teaspoon of cream.
What bread works best?
A French baguette sliced on the diagonal gives the right size and crunch. Grill or toast the slices until crisp on the outside but still soft inside. Stale bread actually works well since it holds toppings without getting soggy.
