Robert's zucchini, cheese and chili bruschetta

Ingredients for 8 servings:

• 2 small zucchini, approx. 180 g each, washed, halved, pitted, finely grated
• 1 large shallot(s), peeled, finely diced
• 2 garlic cloves, smoked, peeled, finely diced
• 2 tbsp olive oil, best quality
• herbal salt
• Tellicherry pepper
• 3 tbsp, heaped ricotta
• 1 tsp, heaped lemon juice
• some lemon zest from an organic lemon
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp, heaped curry powder
• 1 tbsp white wine vinegar
• 1 piece(s) ginger root, peeled and grated
• 2 small chili peppers, red, pickled, extra hot, finely diced
• 2 tbsp maple syrup
• 1 ½ tsp walnut oil
• 4 tbsp olive oil, best quality
• 1 small radicchio, stalk removed, torn into relatively small pieces, washed, drained
• 8 slice(s) of bread, e.g. olive bread or wild garlic bread
• 200 g Cheddar cheese, cut into 2 – 3 mm thick slices, possibly two different colors
• 1 bed of cress

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

completely different and great for guests

Start with the zucchini cream: Heat olive oil in a pan and sauté the shallot, then add the garlic and zucchini and sauté for about 5 minutes until translucent. Season with herb salt and pepper. Set aside to cool. In the meantime, make the vinaigrette: Whisk together all the ingredients, including ginger, chili, maple syrup, walnut oil, and olive oil. Add the lettuce, mix gently, and set aside to chill. Next, make the zucchini cream: Add the ricotta, nutmeg, lemon juice, and the zest of the organic lemon, and season generously with curry powder, herb salt, and pepper. Set aside to chill. Slice the cheese; it will certainly break during the process, but that’s okay. Cut the bread into slices about 1.5 cm thick, toast them, or lightly toast them in the oven on both sides. To serve: Place the bread on a beautiful plate, spread with a thick layer of zucchini cream, top with a generous layer of cheddar cheese, toss the salad briefly again, and then arrange it on top of the cheese. Drizzle with a little more vinaigrette, if desired. Garnish with cress. Serve immediately. Tip: Everything can also be served separately in bowls at the table, so everyone can top their bread with whatever amount they like.