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Ingredients
  • 3 medium zucchini sliced into ⅛" rounds
  • ½ cup extra virgin olive oil divided
  • ½ teaspoon kosher salt
  • 1 ½ cups ricotta drained overnight
  • 1 lemon zested
  • 10 large slices crusty bread ¼ inch diagonal slices
  • 1 clove garlic
  • 10 large basil leaves hand torn
  • 1 teaspoon flaky sea salt for finishing
  • 1 ounce caciocavallo shaved
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