Zucchini Tapa with Ricotta, Mint and Sherry Vinegar

Zucchini Tapa With Ricotta Mint And Sherry Vinegar
Zucchini Tapa With Ricotta Mint And Sherry Vinegar
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Zucchini Tapa With Ricotta Mint And Sherry Vinegar

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October 8, 2016Zucchini isn't a typical topping for a tapa, but the freshness of the mint, creamy ricotta and sharpness of the vinegar make it an instant hit.

  • Prep: 5 mins
  • Cook: 5 mins
  • 5 mins

    5 mins

    10 mins

  • Difficulty: Easy
  • Yields: 20 tapas

Zucchini isn't a typical topping for a tapa, but the freshness of the mint, creamy ricotta and sharpness of the vinegar make it an instant hit. An easy dish to serve to a crowd, it is best eaten as soon as it is made, or at room temperature.

It works equally well with broad beans if you are looking for a colourful and tasty alternative.

Ingredients

300g ricotta

3 zucchini, medium

1 bunch mint, small

1 tbsp sherry vinegar

1 baguette

2 tbsp olive oil

salt

pepper

Directions

Cut the zucchini in a ½ cm dice and finely chop the mint.

Place a frying pan over a medium heat and add 1 tbsp olive oil. When hot add the zucchini and gently sauté until tender.

Remove from the heat. Season and stir in the mint and sherry vinegar.

Slice the baguette into thin slices. Add a generous spoonful of ricotta, then layer some of the zucchini mixture on top.

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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.