Ricotta, garlic, and grilled veggies give this garlic bread a summer refresh.
3 small zucchini
2 summer squash
3 tbsp. plus 1 tsp olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 bunch scallions
1 large ciabatta bread (10 in. by 7 in.)
1 large clove garlic
1/2 c. ricotta
- Cut zucchini and summer squash lengthwise ¼ inches thick. Brush with 1 tablespoon olive oil, season with salt and pepper, and grill over medium-high until charred and just tender, 3 minutes per side. Toss scallions with 1 teaspoon olive oil and grill, turning occasionally, until just tender; transfer to a board and cut into pieces.
- Split ciabatta bread and grill until toasted, 1 minute per side, then rub each cut side with 1 large clove garlic and brush with 1 tablespoon olive oil.
- Spread ricotta on each half, then top with zucchini, squash, and scallions. Zest lemon on top and drizzle with 1 tablespoon olive oil.
SOURCE: Women’s Day Kitchen