Grilled Zucchini and Ricotta Bruschetta: The Ultimate Summer Appetizer

Imagine biting into a slice of crusty bread that has been kissed by the fire, topped with cool, creamy ricotta and tender strips of charred zucchini. This Grilled Zucchini and Ricotta Bruschetta is more than just an appetizer; it is a celebration of simple Italian flavors elevated by the high heat of your Arteflame grill. Perfect for summer gatherings, this dish balances the smokiness of the grill with the fresh zest of lemon and the savory crunch of toasted rustic bread. It is an effortless yet sophisticated starter that proves you do not need a complicated ingredient list to create something truly spectacular. Get your grill ready for a crowd-pleasing bite that brings the rustic charm of the Italian countryside right to your backyard.

The beauty of this recipe lies in the contrast of textures and temperatures. The Arteflame flat top allows you to achieve a perfect golden sear on the zucchini ribbons without them falling through the grates, locking in moisture and flavor. Combined with the airy, whipped ricotta and the crunch of garlic-rubbed toast, every bite offers a symphony of tastes. Whether you are hosting a casual barbecue or an elegant outdoor dinner party, this bruschetta sets the tone for a memorable meal centered around fresh ingredients and open-fire cooking.

Ingredients

• 2 medium zucchini, washed and ends trimmed
• 1 cup fresh whole milk ricotta cheese
• 1 rustic baguette, ciabatta, or sourdough loaf, sliced 1/2 inch thick
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 lemon, zested and juiced
• 1 large clove garlic, peeled (for rubbing the bread)
• Fresh mint or basil leaves, torn
• Salt and freshly ground black pepper to taste
• Optional: Red chili flakes for a spicy kick
• Optional: Honey for a sweet finish

Instructions

Step 1: Prepare the Ingredients

1. Fire up your Arteflame grill and allow it to reach optimal cooking temperature. You want a medium-high heat on the flat cooktop.
2. Using a vegetable peeler or a mandoline, slice the zucchini lengthwise into thin, long ribbons. If you prefer a heartier bite, you can slice them into angled rounds instead.
3. Place the zucchini strips on a tray, drizzle lightly with olive oil, and season generously with salt and black pepper. Toss gently to coat.
4. In a small mixing bowl, combine the ricotta cheese, half of the lemon zest, a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt. Whip with a fork until fluffy and set aside.

Step 2: Grill the Bread and Zucchini

1. Brush both sides of your bread slices with olive oil. Place them on the flat cooktop of the Arteflame. Grill for 1-2 minutes per side until golden brown and toasted with nice char marks.
2. Remove the bread from the grill and immediately rub one side of each warm slice with the peeled raw garlic clove. The heat will melt the garlic oils into the bread.
3. Place the zucchini ribbons on the flat cooktop. Grill for just 1-2 minutes per side. You want them to soften and develop a nice char without becoming mushy. Remove from heat immediately.

Step 3: Assemble the Bruschetta

1. Spread a generous dollop of the whipped lemon ricotta mixture onto each slice of grilled bread.
2. Fold or drape the warm grilled zucchini ribbons over the ricotta.
3. Garnish with the remaining lemon zest, fresh torn mint or basil, and a pinch of chili flakes if using.
4. Finish with a final drizzle of high-quality extra virgin olive oil or honey and serve immediately.

Tips

The secret to perfect bruschetta lies in the quality of your ingredients and the management of heat. When using your Arteflame, remember that the center grate is hottest, while the outer flat top offers a gentler sear; cook your zucchini ribbons on the medium-heat zone to achieve a golden char without burning them to a crisp. If your ricotta feels too dense, whip it with a fork and a splash of milk or olive oil for an airy texture before spreading. Always slice your bread thick enough to hold the weight of the toppings, and rub the raw garlic clove on the bread immediately after taking it off the grill—the residual heat helps the garlic oils melt deeply into the crumb for a punch of flavor. Finally, assemble the bruschetta just before serving to ensure the bread stays crispy and does not get soggy from the cheese.

Variations

While the classic lemon and zucchini combination is timeless, the versatility of this dish allows for endless creativity on the grill. You can easily adapt the flavor profile to match the rest of your menu or to utilize whatever fresh produce is in season. Experimenting with sweet and savory elements can transform this appetizer into a unique culinary experience. Here are a few delicious variations to try on your Arteflame:

• Sweet & Savory: Drizzle hot honey over the finished bruschetta and add a sprinkle of toasted pine nuts for crunch.
• Prosciutto Crisp: Grill thin slices of prosciutto on the flat top until crispy and crumble them over the zucchini for a salty contrast.
• Caprese Twist: Add blistered cherry tomatoes grilled on the flat top and swap the lemon zest for a balsamic glaze drizzle.
• Pesto Base: Spread a thin layer of basil pesto on the bread under the ricotta for an herbal punch.
• Goat Cheese Swap: Replace the ricotta with whipped goat cheese or feta for a tangier, sharper flavor profile.

Best pairings

This light and airy appetizer demands a beverage that cuts through the creaminess of the ricotta while complementing the charred vegetables. A crisp, chilled Sauvignon Blanc or a glass of dry Prosecco makes for an exceptional partner, enhancing the lemon zest notes in the dish. The bubbles in sparkling wine help cleanse the palate between bites of the rich cheese and olive oil. For a red wine option, a light Pinot Noir or a chilled Italian Chianti keeps things refreshing without overpowering the delicate zucchini.

If you are planning a full menu, follow this starter with grilled seafood, such as sea bass or shrimp skewers, which can be cooked right alongside the appetizer on your Arteflame. Lemon-herb chicken breasts or a light pasta dish with fresh summer vegetables also work beautifully, tying the citrus and herbal themes together for a cohesive dining experience.

Conclusion

Mastering this Grilled Zucchini and Ricotta Bruschetta is an easy way to impress guests with your outdoor cooking skills. It captures the essence of al fresco dining—fresh, flavorful, and communal. Whether you are hosting a large backyard barbecue or enjoying a quiet sunset dinner, this recipe adds a touch of gourmet flair with minimal effort. The combination of smoky bread, creamy cheese, and fresh vegetables is a crowd-pleaser that never goes out of style. Fire up your Arteflame, gather your ingredients, and enjoy the delicious contrast of textures and temperatures that make this dish a timeless favorite. It is a reminder that the best food is often the simplest, especially when cooked over an open fire.