Our Guest Blogger of the Week this week is Katherine Martinelli! Katherine is one busy lady. She is a Food and Travel Writer, Photographer and Food Blogger. She also just released her first cookbook as well as her first iPhone app. When I said she was one busy lady, I wasn’t joking!
With her crazy schedule, I am grateful that she made the time to share this fantastic appetizer with us today. I have to tell you, I have already made these canapés and they are not only simple to assemble but delicious and elegant. You will impress your dinner companions and no one will guess that there is only a handful of ingredients and a couple of minutes in the kitchen.
Thanks again Katherine!!
I was so excited with Alyssa from Everyday Maven asked me to guest post for her. I’ve been following her blog for some time now and I don’t think I’ve met a recipe of hers that I don’t want to make. They’re simple, they’re healthy, and best of all, they all look and sound delicious!
I wanted to do something healthy and seasonal but also a little fun for the guest post. Summer means the start of zucchini season, and I’ve had a serious thing for ricotta and mint lately, so I thought I would put these ingredients together for an easy, elegant appetizer.
Using the same ingredients, you can present this dish two different ways, depending on your preference. The first calls for slicing the zucchini lengthwise into long, skinny strips and rolling up the minted ricotta into pretty little roll-ups. The second way is slightly easier but just as pretty: cut the zucchini into coins and simply top them with a dollop of minted ricotta for a bread-free canapé.
However you choose to present it, the result is the same: a delicious, easy appetizer that looks pretty and tastes amazing. The flavors make for a natural pairing and the dish will whet your appetite without filling you up before dinner. I hope you enjoy!
- 1 tablespoon olive oil
- 2 medium zucchini, sliced lengthwise or into thick rounds
- ½ cup ricotta (full fat)
- ¼ cup chopped mint
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini and cook, flipping once, until cooked through and lightly browned (alternately, grill or cook on a grill pan).
- Transfer to a paper towel-lined plate and allow to cool.
- Mix together the ricotta and mint in a bowl.
- If you cut the zucchini lengthwise, then take one piece and pit a dollop of the ricotta-mint mixture at one end. Carefully roll up and place on a serving plate seam-side down. Secure with a toothpick if necessary. Continue with the remaining zucchini.
- Or, if you cut the zucchini into rounds, then arrange them on a plate and top each with a dollop of the ricotta-mint mixture for breadless canapés.
- Garnish with additional mint, if you like, and serve.