- 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.