Ricotta & Spicy Zucchini Crostini

with Pistachios & Mint

30 MIN

$11.99 Serves 2-4

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From the Test Kitchen

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Small Baguettes
2 Zucchini
2 cloves Garlic
1 bunch Mint
1 cup Part-Skim Ricotta Cheese
1½ tsps Calabrian Chile Paste
1 Tbsp Red Wine Vinegar
2 Tbsps Roasted Pistachios

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the zucchini. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Halve the baguettes lengthwise. 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 Toast the baguettes

Place the halved baguettes on a sheet pan, cut side up; drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned and toasted. Transfer to a cutting board. Carefully halve each piece crosswise.

3 Cook & dress the zucchini

Meanwhile, in a medium bowl, combine the vinegar, 1 tablespoon of olive oil, and as much of the chile paste as you’d like. In a large pan (nonstick, if you have one), heat a drizzle 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.

4 Assemble the crostini & serve your dish

When cool enough to handle, rub the cut sides of the toasted baguette pieces with the peeled garlic clove; discard the clove. Top each piece with the seasoned ricotta and dressed zucchini. Serve the crostini garnished with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!