Grilled Bread with Zucchini, Basil and Ricotta


4 1/2-inch-thick slices country bread
2 tablespoons olive oil
4 small zucchini (about 2 pounds), thinly sliced lengthwise
1 cup fresh basil, leaves torn
1-2 cloves garlic, minced
1/4 teaspoon crushed red pepper
kosher salt
1 cup fresh ricotta
Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
Toss the zucchini in a large bowl with the basil, garlic, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.
Top the bread with the zucchini and ricotta.

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