RICOTTA TOAST

Many of my recipes are inspired by tasty dishes I’ve enjoyed at restaurants and cafes. This ricotta toast was inspired by a cafe in Southern California. I excitedly ordered only to be disappointed by a dish that didn’t quite deliver. So I went home to make it myself and fulfill my tasty desires. Now it’s perfect!

Course Main Dish

Cuisine American

Keyword breakfast, dinner, lunch, St. Patrick's Day, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings small toasts

Calories 303kcal

Author Luci Petlack

Ingredients

2 small zucchini thinly sliced
1 hefty tablespoon olive oil
salt + fresh pepper
¾ cup ricotta
1½ teaspoons lemon zest
½ teaspoon dried thyme
4 medium slices bread

Instructions

Preheat oven (or toaster oven) to 400°.* Lay zucchini slices on sheet pan. Drizzle with olive oil. Top with salt and fresh pepper. Roast 10 minutes until softened.
Meanwhile, combine ricotta, lemon zest, ¼ teaspoon salt, and dried thyme in bowl.
Toast bread. Let cool (if desired) on wire rack.
Divide ricotta mix and zucchini slices between toasts. Top with freshly cracked pepper.

Notes

*If you'd like to grill the toast and zucchini, you can! It's a great way to create this meal outside or on a grill pan without turning on the oven!

Save this recipe on Pinterest!

Make this recipe? I'd love to see how it turned out…

PINTEREST: Upload a photo and your review to this Pin!

INSTAGRAM: Tag me @lucismorsels and use #LMrecipes

Nutrition