6 baby Zucchini or smallest you can find
20 small pieces sourdough bread toasted
10 PEPPADEW® Peppers
1 whole clove garlic for rubbing
10 basil leaves, chopped
1 tsp white wine vinegar
4.2 us fl oz whole fat ricotta
3 tbsp extra virgin olive oil
Preheat oven to 350F. Brush the small pieces of bread with some of the olive oil and season with salt and pepper. Place on a baking tray, bake for approx 7 minutes (lightly toasted) and then remove. Rub each piece with the garlic and set on a platter.
Heat a griddle pan until very hot. Thinly slice the zucchini lengthways and drizzle with 1 tbsp of the oil. Season well and grill for 1-2 minutes each side. Continue until they are all grilled. Place on a plate and drizzle with the vinegar, basil and remaining oil. Spread some ricotta on each piece of crostini and then top with some zucchini and a whole PEPPADEW® .
Posted by: Sous Fresh