This festive ricotta and zucchini ribbon tartines recipe is super simple and delicious—bursting with bright lemony flavors, perfect for spring!
Ricotta and Zucchini Ribbon Tartines Recipe
Whip up these mini entrées for spring! Delish adorable, and meat-free.
- olive oil: for drizzling
- rustic bread slices: 15
- zucchini, shaved into ribbons: 3 medium
- lemon juice: 3 tablespoons
- ricotta: 1 cup
- petit peas: 3 tablespoons
- fresh mint leaves: ¼ cup, loosely packed
- pine nuts, toasted: ¼ cup
- lemon zest, finely grated: 1 tablespoon
- manchego cheese, shaved: ¼ cup
- salt +pepper: to taste
Step 1: Preheat oven to 400 degrees. Arrange the bread slices on a parchment lined baking sheet. Drizzle tops with olive oil. Bake for about 5 minutes, or until lightly toasted.
Step 2: Using a vegetable peeler shred zucchini into ribbons. In a medium bowl toss the zucchini ribbons with the lemon juice, and set aside.
Step 3: Once the bread slices have cooled. Start assemblying the tartines: evenly spread ricotta evenly over all of the toasts. Place 2 zucchini ribbons on each piece of toast. Sprinkle tops with a few petit peas, mint leaves, and pine nuts. Season with a light drizzle of olive oil and freshly ground salt and pepper. Garnish with lemon zest and pieces of shaved manchego.
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