Zucchini Bruschetta

• 12 slices (½ inch thick) French bread
• 1 garlic clove, smashed
• 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
• 1 cup whole-milk ricotta, strained
• 2 tablespoons grated Parmesan
• ½ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1½ teaspoons fresh mint, thinly sliced, divided
• 1 small zucchini, about 3 ounces
• 1 teaspoon fresh lemon juice

Nutritional information per bruschetta:

Calories 156 (33% from fat) • carb. 19g • pro. 7g • fat 6g sat. fat 3g • chol. 12mg • sod. 309mg • calc. 87mg • fiber 1g

1. Preheat toaster oven to 375°F. Rub one side of each slice of bread with the garlic and then brush with the tablespoon of olive oil. Bake in oven for about 5 minutes, until golden and crispy.

2. Mix the ricotta together with the Parmesan, ¼ teaspoon of salt, ¼ teaspoon of pepper and 1 teaspoon of mint. Reserve.

3. Assemble the Cuisinart ® PrepExpress™ with the 9mm Shred/Spaghetti Cone and the Angled Feed Tube. Shred the zucchini and toss together with the lemon juice, remaining salt, pepper and mint.

4. Assemble the bruschetta by topping each with 1 tablespoon of the ricotta mixture and then 1 teaspoon of the shredded zucchini.