Ricotta & Spicy Zucchini Crostini with Pistachios & Mint

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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Ricotta & Spicy Zucchini Crostini with Pistachios & Mint
Title
  • 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
How To: Peel Garlic
step-by-step
instructions
Prepare the ingredients
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.

Toast the baguettes
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.

Cook & dress the zucchini
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.

Assemble the crostini & serve your dish
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!

Tips from Home Chefs

Ricotta & Spicy Zucchini Crostini

Prepare the ingredients
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.

Toast the baguettes
Cook & dress the zucchini
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!

Assemble the crostini & serve your dish
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