Grilled Zucchini and Marinated White Bean Toasts | RICARDO

Ingredients

• 1 can (19 oz/540 ml) white beans, rinsed and drained
• 3 tbsp (45 ml) olive oil
• 2 tbsp flat-leaf parsley, finely chopped
• 2 tbsp oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tbsp (30 ml) red wine vinegar
• 1 lemon, zest finely grated
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/4 tsp red pepper flakes
• 1/2 cup (125 ml) ricotta cheese
• 4 slices country bread, each about 3/4 inch (2 cm) thick
• 2 zucchini, cut into long slices 1/8 inch (3 mm) thick
• 1/4 cup (60 ml) olive oil
• Fleur de sel