Zucchini Tapa with Ricotta, Mint and Sherry Vinegar0.00
Prep: 5 mins
Cook: 5 mins
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.
3 zucchini, medium
1 bunchmint, small
1 tbspsherry vinegar
2 tbspolive oil
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.