MINTED PEA RICOTTA, GRILLED ZUCCHINI, and CHARRED LEMON TOASTS

Serve this fresh green toast for brunch in the spring. Or try it anytime as a snack. Be sure to shave the zucchini into super-thin ribbons. I like to mark them briefly on a grill for more flavor and sexiness. They lend the toast height, color, and crunch. —CHAD

SERVES 2

½ small yellow summer squash

½ small green zucchini

Spray or drizzle of olive oil

1 lemon

4 slices seeded whole-grain bread

1 cup Minted Pea Ricotta (here)

Garlic or chive flowers, optional

Small handful of mint leaves

Flake salt, such as Maldon

Freshly cracked black pepper

Heat a grill or grill pan to medium high. Use a mandoline or truffle shaver to slice the squash and zucchini into wicked-thin ribbons. Lightly drizzle or spray each ribbon with olive oil, then grill briefly to mark both sides.

Cut the lemon in half and grill cut-side down until lightly charred, 2 to 3 minutes. Grill each slice of bread until lightly toasted but not burnt, a few seconds per side.

Spread ricotta on each slice of toast and top with the sliced grilled zucchini and squash, overlapping and twisting a couple of slices for a better aesthetic. Sprinkle on the garlic flowers (if using), a few leaves of mint, a flick of flaked sea salt, and some cracked black pepper.

Just before serving, squeeze the charred lemon over the toast.

OPTION

Garnish the toasts with English peas (in the shells).