From Fine Cooking
- 12 slices of zucchini, cut 1/4″ thick
- 1 1/2 tsp. olive oil
- 1/2 cup whole milk ricotta
- 1 tsp. sliced fresh chives
- 1 tsp. chopped fresh mint
- 1/2 tsp. fresh ground green peppercorns
- pinch of sea salt
Prepare a medium-high grill fire.
Brush 12 1/4” thick slices of zucchini (cut on the diagonal) all over with 1 1/2 tsp. of extra virgin olive oil. Grill until lightly browned and barely tender, 1-2 minutes per side. Set aside.
In a small bowl, mix 1/2 cup whole milk ricotta, 1 tsp. sliced fresh chives, 1 tsp. chopped fresh mint, 1/2 tsp. freshly ground green peppercorns, and a pinch of flakey seassalt.
Season 12 1/2” thick ripe beefsteak tomato slices and the zucchini slices on both sides with salt and freshly ground black pepper.
To assemble, put a tomato slice on each of four plates. Top each with a slice of zucchini. Repeat two more times. Drizzle each stack with 1 tsp. extra virgin olive oil, top with a dollop of ricotta mixture, and serve.