Ingredients

• 1/2 cup olive oil
• about 1 fat clove garlic
• mashed Kosher salt and freshly ground black pepper
• 2/3 cup whole-milk ricotta cheese
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon finely grated lemon zest
• 1 small (1/2-pound) zucchini
• 2 slices country or sourdough bread

Directions

1. Pour oil into a small bowl. Drop in garlic. Season with a little salt and pepper. Let rest at least 10 minutes.

2. Stir together ricotta, thyme and lemon zest in a separate bowl. Season with salt and pepper.

3. Trim zucchini. Use a mandoline or a vegetable peeler to slice the long way into 1/4-inch thick strips.

4. Paint the bread on both sides with the seasoned oil. Paint the zucchini strips on both sides with the oil and sprinkle with salt and pepper.

5. Prepare a medium-hot grill. Grill bread and zucchini strips over direct heat until bread is crunchy and zucchini is bright green at the edges and striped with grill marks, about 2 minutes per side for both.

6. Set bread on each of two plates. Schmear with ricotta. Top with grilled zucchini. Grind on more pepper and drizzle with a bit of the oil.

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