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.
BBQBudget RecipesCheeseLegumesMain DishesOpen-Faced SandwichesSandwichesSummer CookingVegetarianZucchini
Ингредиенты
- 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
Инструкция
- 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).
