Grilled Zucchini Bruschetta with Whipped Ricotta + Mint

This recipe for Grilled Zucchini Bruschetta with Whipped Ricotta and Mint is an easy summer appetizer that takes just 25 minutes to make.

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I love an easy, fuss-free appetizer in the summer and I'm always looking for new ways to use up zucchini. This recipe is one of my favorites.

Why this recipe works

• Easy, beginner-friendly recipe made in just 25 minutes.
• Grilling the bread gives the crostini a great charred flavor.
• Folding ricotta into lightly whipped cream gives it a dreamy cloud-like texture.
• Lemon zest and mint add freshness and brightness.

Essential Ingredients

• Zucchini - Green zucchini, also called courgettes, are the most common, but this recipe can be made with any summer squash variety such as yellow squash, yellow zucchini, pattypan squash, Cousa squash, Zephyr squash or 8 ball zucchini.
• Ricotta - Use a good quality, full-fat ricotta for this recipe. You can also use homemade ricotta, which will give it an even better flavor and texture.
• Bread - The better the bread, the better your grilled zucchini bruschetta will turn out. Choose a high quality Italian bread or baguette and make sure it's fresh. Homemade bread is even better!

Step by step instructions

1. Preheat a grill or grill pan to high heat. 
2. Toss the zucchini with 2 tablespoons of olive oil, salt and pepper. 
3. Lightly brush each slice of bread with the remaining ¼ cup of olive oil. 
4. Grill the zucchini until each piece is charred on the outside, but still firm inside. Don't let them cook for too long or the will become mushy. 
5. Grill the bread on each side until nicely toasted, letting some parts get a little charred. 
6. Allow the zucchini to cool slightly, then cut it into cubes and place them in a bowl. Taste, and season with salt and pepper if needed.
7. In a medium sized bowl, use an electric mixer or large whisk or to whip the cream to soft peaks. Gently fold in the lemon zest, ricotta and a small pinch of salt until fully combined.
8. Spoon a generous dollop of the whipped ricotta on to each toast and spread it out to coat. Top with a spoonful of the grilled zucchini, then scatter and tear the mint leaves over top. 
9. Drizzle with a little more olive oil, sprinkle with flaky sea salt and serve.

Tips for success

• Make sure your grill is piping hot when you cook the zucchini so that it can get a nice char on the outside without becoming mushy and overcooked. The key is to achieve that nice, smoky char while still keeping it slightly firm so it retains its shape when diced.
• Keep a close watch on the bread as you grill it, as it can go from perfectly charred to totally burnt in a matter of seconds.
• Cream will whip faster and easier if it's very cold, so keep it refrigerated until right before whipping.
• While the cream to soft peaks, which means when you lift up the whisk, the peaks of the cream fall over and melt back into themselves.
• Use a light touch when folding the ricotta into the whipped cream so it doesn't deflate and maintains that light and airy texture.

Faq about Grilled Zucchini Bruschetta

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Grilled Zucchini Bruschetta with Whipped Ricotta + Mint

This recipe for Grilled Zucchini Bruschetta with Whipped Ricotta and Mint is an easy summer appetizer made with grilled zucchini, lemony whipped ricotta, and fresh mint piled high on grilled Italian bread. So simple and so good!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 5 servings

Calories: 451kcal

Author: Nicole Gaffney

Ingredients

• 2 medium zucchini or summer squash sliced lengthwise about ½ inch thick
• ¼ cup (plus 2 tablespoons) extra virgin olive oil divided, plus more for drizzling
• salt and pepper to taste
• 8-10 pieces good quality crusty bread sliced on a diagonal about 1 inch thick
• 1 cup heavy cream ice cold
• 2 cups (1 pint) whole milk ricotta cheese
• 1 teaspoon lemon zest
• ½ cup fresh mint leaves
• Flaky sea salt like Maldon for finishing, optional

Instructions

1. Preheat a grill or grill pan to high heat.
2. Toss the zucchini with 2 tablespoons of olive oil, salt and pepper.
3. Lightly brush each slice of bread with the remaining ¼ cup of olive oil.
4. Grill the zucchini until each piece is charred on the outside, but still firm inside. Don't let them cook for too long or the will become mushy.
5. Grill the bread on each side until nicely toasted, letting some parts get a little charred.
6. Allow the zucchini to cool slightly, then cut it into cubes and place them in a bowl. Taste, and season with salt and pepper if needed.
7. In a medium sized bowl, use an electric mixer or large whisk or to whip the cream to soft peaks. Gently fold in the lemon zest, ricotta and a small pinch of salt until fully combined.
8. Spoon a generous dollop of the whipped ricotta on to each toast and spread it out to coat. Top with a spoonful of the grilled zucchini, then scatter and tear the mint leaves over top.
9. Drizzle with a little more olive oil, sprinkle with flaky sea salt and serve.

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Notes

• while still keeping it slightly firm so it retains its shape when diced. 
• Keep a close watch on the bread as you grill it, as it can go from perfectly charred to totally burnt in a matter of seconds. 
• Cream will whip faster and easier if it's very cold, so keep it refrigerated until right before whipping. 
• While the cream to soft peaks, which means when you lift up the whisk, the peaks of the cream fall over and melt back into themselves.
• Use a light touch when folding the ricotta into the whipped cream so it doesn't deflate and maintains that light and airy texture.

---

Nutrition

Calories: 451kcal | Carbohydrates: 8g | Protein: 14g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 104mg | Sodium: 114mg | Potassium: 382mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1489IU | Vitamin C: 16mg | Calcium: 262mg | Iron: 1mg

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