Zucchini Cream Crostini with Ricotta and Squash Blossoms
Ingredients
- Bread
- 4 zucchinis
- Ricotta
- 1 lime
- Squash blossoms
- Marjoram, mint, and basil
- 1 garlic clove
- Extra virgin olive oil
- Salt and pepper
Preparation
Cut and season the zucchini with oil, salt, pepper, and a garlic clove in skin, and cook in oven at 180°C for about 10 minutes.
Blend them with basil and some mint leaves.
In a bowl, put the ricotta, add marjoram, oil, a bit of lime zest, and mix everything.
Remove the pistil from the squash blossoms, cut them into strips, and season with oil, salt, and pepper.
Toast the bread and assemble the crostino with zucchini cream at the base, then ricotta and squash blossoms.
