Method

Prepare the Zucchini Flowers:

Gently rinse the zucchini flowers under cold water to remove any dirt. Pat them dry with a paper towel.

In a mixing bowl, combine the minced garlic, chopped basil, olive oil, and a pinch of salt and pepper. Add the cleaned zucchini flowers and toss gently to coat.

Toast the Bread:

Preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet and brush both sides with olive oil.

Bake the bread in the preheated oven for about 5-7 minutes, or until golden brown and crispy.

Sauté the Zucchini Flowers:

Heat a frying pan over medium heat. Add the zucchini flower mixture and sauté for 2-3 minutes, just until they begin to soften. Remove from heat.

Assemble the Bruschetta:

Spread a generous layer of ricotta cheese on each slice of toasted bread.

Top with the sautéed zucchini flowers, spreading them evenly across the toast.

Finish and Serve:

Drizzle a little more olive oil on top and, if desired, sprinkle with grated Parmesan cheese.

Serve immediately while the bread is still warm.

Variations

Add a Kick: For a spicy version, include red pepper flakes in the sautéed zucchini flower mixture.

Herb Swap: Try using fresh parsley or mint instead of basil for a different flavor profile.

Vegan Option: Substitute ricotta cheese with a plant-based alternative, such as cashew cheese.

Tips and Substitutions for Dietary Needs

Gluten-Free: Use gluten-free bread to make this dish suitable for those with gluten sensitivities.

Dairy-Free: Replace ricotta cheese with a nut-based or tofu-based cheese for a dairy-free option.

Seasonal Substitutions: During other seasons, you can use sautéed spinach or mushrooms as a topping.