Zucchini Carpaccio with Ricotta
Rinse the zucchini, thinly slice, then arrange on a platter. Thinly slice the leek, then blanch quickly in boiling water. Remove and drain well.
Rinse the herbs, then chop or thinly slice. Sprinkle over the zucchini with the blanched leeks. Squeeze the lemon over the top, season with salt and pepper, and drizzle with oil. Garnish with crumbled ricotta, and serve with the toasted bread.