Zucchini Lemon Ricotta Crostini are a simple and fresh appetizer recipe featuring Italian flavors.
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These Zucchini Lemon Ricotta Crostini are SO GOOD and SO FRESH! The bright flavors of lemon and zucchini make these crostini light and a perfect appetizer for summer entertaining. Zucchini and lemon are just perfect together, I love to use them in so many different recipes like these Zucchini Lemon Stuffed Shells with a Creamy Pesto Sauce.
Learn how to make the base crostini here! I am a big fan of crostini. There are so many toppings you can put on crostini. It is such a versatile appetizer and party food. Find all of our crostini recipes here!
This beautiful plate just makes the colors of the Zucchini Lemon Ricotta Crostini pop! This is my mom’s plate that she got when we went on a girls’ trip to Europe when we were in Barcelona. She has several fun bowls, platters, and miscellaneous serve-ware that I rarely ever see. My philosophy is if you have it, you should use it! Don’t let it just collect dust in a cabinet. Whenever I pop down to their house, if I am making something for the blog, I used her goods for the photos! I keep threatening that if she doesn’t start actually using them, that they will just disappear one day and find a new home in my kitchen, full of regular use. 🙂
To make Zucchini Lemon Ricotta Crostini, first get your crostini rounds ready. They can be made up to two days in advance, which is my favorite way to do it. I am all about making entertaining and hosting as easy as possible the day of. Then make your cheese mixture and user a peeler to make long, thin strips of zucchini. When ready to serve, assemble by spreading some of the lemon herbed cheese mixture across each little toast. Top off with a folded zucchini ribbon and a dusting of lemon zest, salt, and/or Parmesan cheese.