Grilled Zucchini and Marinated White Bean Toasts
This recipe highlights each ingredient beautifully, starting with the white beans, which are marinated with parsley, sundried tomatoes, red wine vinegar and garlic, for a big burst of flavour. The zucchini are sliced into ribbons and softened on the grill, and the lemony ricotta brings freshness to the whole. A refined garnish for toasted country […]
Ingredients
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- 3 tbsp (45 ml) olive oil
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tbsp oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tbsp (30 ml) red wine vinegar
- 1 lemon, zest finely grated
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1/4 tsp red pepper flakes
- 1/2 cup (125 ml) ricotta cheese
- 1 lemon, zest finely grated
- 4 slices country bread, each about 3/4 inch (2 cm) thick
- 2 zucchini, cut into long slices 1/8 inch (3 mm) thick
- 1/4 cup (60 ml) olive oil
- Fleur de sel
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- In a bowl, combine all of the ingredients. Season generously with salt and pepper. Set aside (see note).
This recipe highlights each ingredient beautifully, starting with the white beans, which are marinated with parsley, sundried tomatoes, red wine vinegar and garlic, for a big burst of flavour. The zucchini are sliced into ribbons and softened on the grill, and the lemony ricotta brings freshness to the whole. A refined garnish for toasted country bread that makes for fancy open-faced sandwiches.