We prepared two varieties of bruschetta, an Asparagus-Proscuitto and a Zucchini-Ricotta Salata.
These tasty appetizers can start any party in style.
How to Make Bruschetta
Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. For a sweet bruschetta brush with softened butter and sprinkle withs alt and sugar.
Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly, then top as desired.
Slice a small zucchini into long ribbons with a vegetable peeler or mandolin. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast with rounds of smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.
Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F. until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced proscuitto and then roasted asparagus.