(= Bruschette with Vegetables)
Recommended wine: Cuvée rosé Millesimato D.O.C.G.
Wash and clean the zucchini; use a potato peeler to slice them thinly lengthwise and put the slices on a plate or in a large oven dish. Prepare a marinade using a fork to mix the juice and grated zest of ½ a lemon with the olive oil, salt and pepper to taste, the garlic (put through a garlic crusher), the grated ginger and the mint leaves (ripped up by hand). Pour the marinade over the zucchini, mix well and leave for at least 20 minutes to bring out the flavour. Toast the slices of bread, spread them with ricotta or cream cheese and arrange the marinated zucchini on top using one or two “strips” for each one, depending on how big they are.
These bruschetta are fresh, tempting, fragrant – good to look at and to taste!