yummo x 2 . . .

Kelli posted this recipe for grilled bread with zucchini, basil and ricotta cheese from RealSimple.com.

Grilled Bread With Zucchini, Ricotta, and Basil

Serves 4
Hands-on Time: 20m
Total Time: 20m

Ingredients

• 4 1/2-inch-thick slices country bread
• 2 tablespoons olive oil
• 4 small zucchini (about 2 pounds), thinly sliced lengthwise
• 1 cup fresh basil, leaves torn
• 1/4 teaspoon crushed red pepper
• kosher salt
• 1 cup fresh ricotta

Directions:

1. Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates. 

2. Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side. Toss in a large bowl with the basil, red pepper, 1/2 teaspoon salt, and the remaining tablespoon of oil. 

3. Top the bread with the zucchini and ricotta.

I made it tonight substituting herbed goat cheese for ricotta and swooned.  Delicious.  Well, if you like goat cheese which apparently the 9TS does not.  Katie, being Katie, refused to try, she not being a cheese person . . .    All the more for me, just call me piglet but if you like zucchini and goat cheese . . . a little slice of heaven. 

Pippin update:

As little as she is, Pippin has discovered she can get up on my bed using the bench at the end as a half way spot.  Then she tears across, up over the pillows, back down, bounding over the bed, back on the bench and skids across the floor.  Repeat 5 or 6 times at autobahn speed and then plop over pooped on the floor until it's time for the second rep.  Yay Pippin.