Zucchini and Ricotta Flatbread – OLIVO AMIGO

Ingredients

• ½ Cup Whole Hazelnuts
• 3 Medium Summer Squash or Zucchini, cut into ¼” thick coins
• 1 1/2 Tsp Salt
• 6 Tbsp Olivo Amigo Olive Oil, divided
• 1 Small Bunch Mint, divided
• 1 Small Garlic Clove, minced (or ¼ teaspoon garlic powder)
• 1 Tbsp White Wine Vinegar
• 3/4 Tsp Sugar
• 1/2 Tsp Crushed Red Pepper Flakes
• Black Pepper
• 1/2 Lemon
• 1/2 Cup Ricotta
• Salt, to taste