You’ve got to try this one: fried zucchini toast with a serrano chili, roasted garlic and ricotta cheese. Then I topped with a little lemon juice. So good and perfect for summer.
Here’s how to make it:
Fried zucchini toast with a serrano chili, roasted garlic and ricotta cheese
Ingredients
- 2 zucchinis, thinly sliced
- 1 serrano chili
- olive oil
- 2 cloves garlic + 1 bulb for roasting
- Flaky sea salt and pepper
- Juice from half a lemon
- Favorite bread (this is a Frances pan loaf)
- A few tbsp ricotta cheese
- A few sprigs of basil for topping
Instructions
- Preheat oven to 400 and chop off the head of the bulb of garlic. Drizzle with olive oil, salt and pepper and cover in tin foil or add to a mini cocotte. Roast for about 25-30 min.
- Add a heavy pour of olive oil to a pan. Roughly chop garlic and add, along with sliced zucchini and chili. Add a healthy pinch of salt and pepper.Cook until golden around the edges. Remove and let sit on paper towels to remove excess oil.
- Coat bread in olive oil and cook on medium heat for about 2-3min per side. Add roasted garlic to bread, followed by ricotta cheese and then top with zucchini. Squeeze a little lemon juice, a sprig of basil and enjoy!
