Zucchini Crostini

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Zucchini Crostini


  • 12 slices zucchini, cut on an angle
  • 12 slices baguette, cut on an angle
  • 2 tablespoons olive oil
  • 1/2 cup ricotta
  • 1/4 cup pepitas, toasted
  • balsamic glaze


Brush zucchini and bread with oil; season. Grill over high, turning once, until charred in spots, about 5 minutes. Season ricotta. Top bread with ricotta, zucchini and pepitas. Drizzle with glaze.