Roasted chilli, zucchini and ricotta crostini
three long red chillies
olive oil, for drizzling
twelve slices sourdough baguette (or any crusty bread you like)
one clove garlic, halved
two hundred grams ricotta
one zucchini, thinly sliced
twelve pieces prosciutto
one cup mint leaves
sea salt and cracked black pepper
one// Preheat oven to two hundred degrees. Place the chillies on a small baking tray and drizzle with oil. Roast for ten minutes or until the skins have split. Allow to cool completely. Remove the skins and seeds and finely chop.
two// Heat a char-grill pan over high-heat. Drizzle the bread with oil and rub with the garlic. Cook for one-two minutes each side or until charred.
three// Spread the bread with the ricotta, top with the zucchini, prosciutto, mint leaves and the chopped chilli and drizzle with oil. Sprinkle with salt and pepper.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily