Grilled Zucchini Bruschetta with Whipped Ricotta + Mint

overhead shot of grilled zucchini bruschetta on a wood platter

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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 that comes together in 25 minutes. Made with grilled zucchini, lemony whipped ricotta, and fresh mint piled high on grilled Italian bread, it's a simple recipe great for any occasion.

Prep Time: 15

Cook Time: 10

Total Time: 25

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 whole milk ricotta cheese (1 pint)
1 teaspoon lemon zest
½ cup fresh mint leaves
Flaky sea salt like Maldon for finishing, optional

Instructions

Preheat a grill or grill pan to high heat.
Toss the zucchini with 2 tablespoons of olive oil, salt and pepper.
Lightly brush each slice of bread with the remaining ¼ cup of olive oil.
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.
Grill the bread on each side until nicely toasted, letting some parts get a little charred.
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.
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.
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.
Drizzle with a little more olive oil, sprinkle with flaky sea salt and serve.

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.

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