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Herby courgette and ricotta bruschetta
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Cooking the courgettes in a griddle or pan on a barbecue gives them a great appearance and flavour. Courgettes are also a good source of essential B vitamins.
4 slices Waitrose LOVE Life Wheatgerm Bloomer
1 clove garlic, halved
Extra virgin olive oil spray
1 lemon, zest plus a squeeze of juice, to taste
2 tbsp finely chopped tarragon, plus a few sprigs to garnish
1. Toast the bread until lightly browned on both sides. Rub the cut garlic halves over 1 side of each piece of toast.
2. Slice the courgettes lengthways (you should get at least 4 slices from each courgette) and spray lightly with olive oil. Grill or griddle for 4-5 minutes on each side until the courgette is tender.
3. Meanwhile, stir together the ricotta, lemon zest and tarragon and spread thickly over the toast. Add lemon juice to taste. Arrange the courgettes on top, season with black pepper, garnish with tarragon and serve while warm.
Typical values per serving:
This recipe was first published in July 2011.
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