Description
For a successful dinner on the patio, all you need is grilled summer vegetables, toasted bread, and tangy lemon-basil ricotta.
Ingredients
Scale
Whipped Ricotta
- 2 cups ricotta cheese (not fat-free)
- zest of 1 lemon
- 2 tbsp milk or cream (I used cream)
- 1/4 cup olive oil
- 1/2 tsp sea salt
- pepper, to taste
- 2 tbsp fresh basil, chopped
Crostini
- 1 zucchini, very thinly sliced (I used a mandoline)
- 2 ears corn on the cob
- 3 tbsp olive oil
- salt and pepper, to taste
- 1 large baguette or loaf of bread
- 2 tbsp fresh basil, chopped
Instructions
Ricotta
- In a medium bowl, add ricotta, lemon zest, cream, olive oil, sea salt, and pepper.
- With hand mixer or whisk, beat until light and fluffy, about 2 minutes.
- Stir in chopped basil and refrigerate until ready to use.
To grill the veggies
- Toss zucchini with olive oil and salt and pepper and brush corn and bread with olive oil.
- Season corn and bread with salt and pepper.
- Place corn directly on 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 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, you can 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.
To assemble
- Spread each slice of grilled bread with ricotta mixture, then top with zucchini, corn, and additional fresh basil.
- Serve immediately and enjoy!
- Category: Main