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grilled zucchini and corn crostini with lemon basil whipped ricotta

Author: Taylor Ellingson

Ingredients

for the whipped ricotta:

  • 2 cups ricotta cheese not fat-free
  • zest of 1 lemon
  • 2 tablespoon milk or cream I used cream
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • pepper to taste
  • 2 tablespoon fresh basil chopped

for the crostini:

  • 1 zucchini very thinly sliced (I used a mandoline)
  • 2 ears corn on the cob
  • 3 tablespoon olive oil
  • salt and pepper to taste
  • 1 large baguette or loaf of bread
  • 2 tablespoon fresh basil chopped

Instructions

To make the 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!