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COURGETTE AND RICOTTA BRUSCHETTE RECIPE

2 years ago

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 COURGETTE AND RICOTTA BRUSCHETTE
An easy vegetarian lunch or starter for a summer dinner party: freshly griddled courgettes on top of creamy ricotta cheese and crunchy ciabatta toast. Utterly simple but utterly delicious.
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Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Place the courgettes in a bowl with a glug of olive oil and a couple of pinches of salt and pepper and toss to coat.
  2. Heat a griddle pan until really hot, add the courgette slices in a single layer (they’ll need to be done in batches) and cook until golden and striped on both sides. Transfer to a plate and set aside.
  3. Drizzle a little olive oil on either side of the bread slices, and griddle until golden and toasted on both sides.
  4. Meanwhile, chop the mint leaves and place in a bowl with the ricotta (reserving a little to use as a garnish) and a pinch of salt and pepper. Mix well, then taste and adjust the seasoning as necessary.
  5. Spread the toast with the ricotta mixture, top with slices of courgette and garnish with mint leaves. Serve immediately.
USING RICOTTA
  1. Ricotta is a great ingredient to keep in the fridge as it works for both savoury and sweet dishes. Try mixing it with cooked spinach and nutmeg and spreading it over puff pastry for a simple pizza, or add sugar and lemon zest and spoon it over raspberries for a quick dessert.

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