Marinated Zucchini Tartines with Whipped Ricotta and Herbs
INGREDIENTS
1 zucchini or summer squash, thinly sliced on mandoline
1/2 tsp salt
6 oz sheeps feta
1 tbs fresh chives, minced
1 tbs fresh basil, minced
1/2 lemon, juiced
2 slices bread
2 tbs olive oil
GARNISHES
squash blossoms, chiffonade
olive oil, to drizzle on top of toast
smoked chili flakes (optional)
DIRECTIONS
preheat oven to 400°F.
I. place sliced zucchini or squash into a bowl with the salt and gently toss to combine. allow to sit for 15 minutes then drain any excess water from the bowl
II. in a separate bowl crumble the feta and stir in the herbs and lemon juice
III. drizzle bread slices with olive oil and toast in the oven until golden brown
IV. to assemble, spread herbed feta onto the toast using the back of a spoon. shingle the salted zucchini or squash on top and garnish with squash blossoms, olive oil, and chili flakes
