1/2-inch-thick slices country bread
small zucchini (about 2 pounds), thinly sliced lengthwise
fresh basil, leaves torn
crushed red pepper
- Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.
- Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side.
- Toss the zucchini in a large bowl with the basil, red pepper, ½ teaspoon salt, and remaining tablespoon of oil.
- Top the bread with the zucchini and ricotta.