4 slices Bakers Delight Wholegrain LowFOD™ Loaf
3 zucchini, trimmed and thinly sliced into 1/2cm ribbons
1 tbsp olive oil
1/2 lemon, juice and zest
1/2 cup fresh ricotta
1/4 cup mint leaves
1/4 cup parsley leaves
2 tbsp pine nuts, toasted
Preheat a grill pan over high heat.
While the pan is heating, place the zucchini ribbons into a medium size bowl with olive oil and season with salt and pepper. Once the grill pan is hot, lay the ribbons side by side and cook for 2 minutes on each side until golden and charred. Remove from the pan and place onto a plate to cool slightly.
While the bread is toasting add the zucchini, herbs, pine nuts, lemon juice and zest into a medium size bowl and toss to combine.
Toast the Bakers Delight Bread until golden.
Once toasted, spread 1/2 of the ricotta onto each slice of bread. Top each slice of ricotta toast with the zucchini and herb salad and serve immediately.