Ricotta & Spicy Zucchini Crostini with Pistachios & Mint
Chef Sam Kass

Ricotta & Spicy Zucchini Crostini

with Pistachios & Mint

35 MIN
$9.99 Serves 2-4
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From the Test Kitchen

We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. These irresistible crostini (or mini toasts) are layered with creamy ricotta cheese and tender zucchini—sautéed and dressed with a spicy Calabrian chile dressing for a pleasant kick of heat.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Ricotta & Spicy Zucchini Crostini with Pistachios & Mint
Title
  • 1 Small Baguette
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 bunch Mint
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Roasted Pistachios
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Medium dice the zucchini. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the other clove. Slice the bread into 8 rounds. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, combine the ricotta and a drizzle of olive oil. Season with salt and pepper; stir to combine. 

2 Cook & dress the zucchini

In a medium bowl, combine the vinegar, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of spicy dressing; toss to coat. Wipe out the pan.

3 Toast the bread & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced bread. Toast 3 to 4 minutes per side, or until lightly browned. Transfer to a work surface. When cool enough to handle, rub one side of each slice with the whole garlic clove; discard the clove. Serve the toasted bread topped with the seasoned ricotta and dressed zucchini. Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

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Ricotta & Spicy Zucchini Crostini

1 Prepare the ingredients

Wash and dry the fresh produce. Medium dice the zucchini. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the other clove. Slice the bread into 8 rounds. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, combine the ricotta and a drizzle of olive oil. Season with salt and pepper; stir to combine. 

2 Cook & dress the zucchini

In a medium bowl, combine the vinegar, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of spicy dressing; toss to coat. Wipe out the pan.

3 Toast the bread & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced bread. Toast 3 to 4 minutes per side, or until lightly browned. Transfer to a work surface. When cool enough to handle, rub one side of each slice with the whole garlic clove; discard the clove. Serve the toasted bread topped with the seasoned ricotta and dressed zucchini. Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!

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