Aren’t summer nights the best? I think after the horrifically cold winter we had this year, we’ve all been particularly grateful for the changing weather the past month.
Not that anyone had to force us, but we really had no choice but to eat dinner outside for the first two weeks of May, as when we moved into our new house we didn’t have a dining room table, and only had our patio furniture. We got so used to eating out there that, aside from nights when it’s been raining, we’ve eaten almost every meal outside.
Since we’re eating outside most of the time, it only makes sense to cook outside too. One of my favorite things to grill is a ton of veggies, along with buttered bread. There’s something so enjoyable about a simplistic meal like this. Plus, it’s easy and we all know I love easy.
This past Sunday afternoon, after a marathon REI shopping spree buying things for our backpacking trip, we decided to keep things simple and grill some veggies and bread for dinner. I also amped it up a little by adding some lemon and basil whipped ricotta to the mix. The end result was so tasty. I loved the lemon and basil flavors in the whipped ricotta, and the grilled zucchini and corn were perfect mild toppings to let the flavors from the ricotta shine through on these crostinis.
Enjoyed on the patio on a pleasant summer night (before the skeeters came out), this was one of my favorite dinners yet.
grilled zucchini and corn crostini with lemon basil whipped ricotta
In a medium bowl, add ricotta, lemon zest, cream, olive oil, sea salt, and pepper.
With hand mixer or whisk, beat until light and fluffy, about 2 minutes.
Stir in chopped basil and refrigerate until ready to use.
To grill the veggies:
Toss zucchini with olive oil and salt and pepper and brush corn and bread with olive oil.
Season corn and bread with salt and pepper.
Place corn directly on grill and cook until charred, about 10 minutes total, turning every 2-3 minutes.
Grill zucchini in a grill pan or directly on the grill, about 4 minutes. If grilling directly on grill - use tongs to flip over and grill about 1-2 minutes on each side depending on how thin you sliced your zucchini.
If you have enough room on the grill, you can grill the bread at the same time - about 2-3 minutes on each side, just until there are nice grill marks and the bread is warm.
Spread each slice of grilled bread with ricotta mixture, then top with zucchini, corn, and additional fresh basil.