Let’s get this week started… only because I have no choice. If I had my way, it would still be Sunday, or better yet Saturday, or maybe Friday after work, or whenever you get the most possible time before you have to go back to work again.
I started my Sunday with a hot cup of coffee on the couch and watched a recording of The Pioneer Woman. She is awesome and I love so many of her recipes. One might be coming later this week (hint, hint). Then I watched part of an episode of The Golden Girls. Is it weird that I know all the words to the theme song? Hint, I’m not in my 60s.
Yes, my day was very exciting. Not. I’ll spare you from the details of the rest of what was a boring day at home. There is nothing wrong with a boring day at home, unless I’m trying to tell a story about it for my blog. Then, well, it’s kind of boring.
The calendar says it’s Spring but it snowed here in CT on Friday and Saturday. Apparently mother nature missed the memo. I tried to ignore the snow and brought out the Easter decorations… all two of them. I’m pretty sure the kids will be hunting for eggs in the snow if this keeps up.
I also made this lunch which reminds me of springtime. You know because it’s all light, lemony, and incorporates fresh veggies (which are hard to come by in the wintertime). Those days of heavy warm comfort foods are over until it’s time to drag out the pumpkins again. Of course there are exceptions to every rule, and it’s not like summer food isn’t lots of fun.
This meal is really more of an open faced sandwich instead of a bruschetta because I used a bigger slice of bread today. If you use a smaller size bread, like a baguette, then you could totally pass them off as bruchetta for a quickie appetizer recipe.
I’m all for making this week as easy as possible and with this quick and simple lunch, I’m off to a great start. Have a lovely week!
Zucchini and Ricotta Bruschetta Recipe
(about 2 servings)
- 1 medium sized zucchini
- juice from half a lemon
- zest from half a lemon
- 1/2 tablespoon oil
- salt and pepper, to taste
- 4 tablespoons ricotta cheese (I used part skim.) *
- 2 pieces bread (I used whole wheat bread.) *
* Note, that you may want to adjust the amount of ricotta cheese based on the size of bread that you use. I used a normal size loaf from the bakery at my local grocery store.
- Using a peeler, peel the zucchini. Make strips of zucchini by running the peeler down the length of the zucchini.
- Place the zucchini laces into a bowl.
- Add in the lemon juice, lemon zest, oil, salt, and pepper and gently mix everything together.
- For each serving, place 1 slice of bread on the serving dish. (Either fresh or toasted is lovely.)
- Spread 2 tablespoons of ricotta cheese on top of the bread. (Or less if that makes more sense for your choice of bread.)
- Layer the zucchini laces on top of the ricotta cheese.
Adapted from: Simply Delicious
Here are some other lovely light lunches.