Couldn’t Wait To Share Grilled Bread with Zucchini, Goat Cheese and Basil

Why wait? That’s what I found myself well, telling myself. I admit to hoarding recipes and not posting them sometimes for weeks (at the most). Not with the lunch I prepared yesterday from Real Simple. I wanted to shout to the world the awesomeness of this recipe as soon as I could- grilled bread with zucchini, goat cheese and basil! It might not sound crave-inducing but believe me, it made for one perfect lunch along with a side of fresh raspberries.

This recipe takes next to no time to produce, can be fairly cheap but with the appearance and flavors of an expensive dish. People might whisper “wow, she went all out,” then you can smirk and pat yourself on the back, satisfied that you fooled them, whoever ‘them’ is in this fantasy.

Sure, I changed the cheese from ricotta to herb goat cheese and I didn’t get to use an outdoor grill…we don’t have one since we don’t have outdoor space with the apartment. My panini/indoor grill did the job just fine. I also suggest at least 2 slices of bread per person versus the 1 per person Real Simple thought would suffice. It simply won’t. If you have a special salt, like the ones I mentioned in this post, sprinkle over all the goodness and chow down. That’s it, I’m making this again very soon.

With zucchini at every turn this summer, I think you should make this soon as well and then, when you love it as much as I do, make it until the sun sets on zucchini season.

Grilled Bread with Zucchini, Goat Cheese and Basil
Serves 4

Ingredients:
8 1/2 –inch-thick slices country bread (I used a nice French bread)
2 tbsp olive oil
4 small zucchini, thinly sliced (about 2 lbs.)
1 cup fresh basil, torn
¼ tsp crushed red pepper flakes
coarse salt/ freshly ground pepper
1 cup goat cheese or ricotta (I used herb goat cheese)

Heat an indoor or outdoor grill to medium-high. Brush the bread slices with 1 tbsp of olive oil and grill until crisp and golden, about 1 minute per side. Transfer to 4 plates, 2 pieces of bread each, and set aside.

Grill the zucchini until charred and tender, 3 to 4 minutes each side. Toss in a bowl with the basil, pepper flakes, remaining oil and salt/pepper. Divide the mix between the 4 plates, on top of the bread, and top with cheese.