Spicy Ricotta Crostini with Zucchini & Tomatoes

Spicy Ricotta Crostini

with Zucchini & Tomatoes

20 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Here, crispy baguette is lathered with a mix of creamy ricotta and Calabrian chile paste for a kick of heat, then finished off with a topping of sautéed zucchini and garlicky tomatoes.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Spicy Ricotta Crostini with Zucchini & Tomatoes
Title
  • 2 Small Baguettes
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • 1 clove Garlic
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Tbsp Capers
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes lengthwise. Cut each half into 4 equal-sized pieces. Medium dice the zucchini. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes; place in a large bowl. Add the garlic paste and a drizzle of olive oil. Season with salt and pepper; stir to combine. In a separate bowl, combine the ricotta, a drizzle 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. Season with salt and pepper.

2 Toast the baguettes

Transfer the baguette pieces to a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer to a work surface.

3 Finish & serve your dish

Meanwhile, in a medium 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, 2 to 3 minutes, or until lightly browned. Add the capers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of prepared tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Evenly top the toasted baguettes with the spicy ricotta and finished vegetables. Serve the crostini garnished with the parmesan. Enjoy!

Tips from Home Chefs

Spicy Ricotta Crostini

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes lengthwise. Cut each half into 4 equal-sized pieces. Medium dice the zucchini. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes; place in a large bowl. Add the garlic paste and a drizzle of olive oil. Season with salt and pepper; stir to combine. In a separate bowl, combine the ricotta, a drizzle 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. Season with salt and pepper.

2 Toast the baguettes

Transfer the baguette pieces to a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer to a work surface.

3 Finish & serve your dish

Meanwhile, in a medium 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, 2 to 3 minutes, or until lightly browned. Add the capers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of prepared tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Evenly top the toasted baguettes with the spicy ricotta and finished vegetables. Serve the crostini garnished with the parmesan. Enjoy!

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