Save to your scrapbook
Sizzled courgette, pepper and mozzarella bruschetta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 tbsp extra virgin olive oil
1 garlic clove
4 large slices sourdough
3 courgettes, thickly sliced
1 red romano pepper, sliced
4 oregano sprigs, leaves picked
½ lemon, juice
handful rocket leaves
2 x 125g packs buffalo mozzarella, sliced
1. Put 3 tbsp oil in a large frying pan (ideally big enough to hold the bread in one layer). Bruise the (peeled) garlic clove with a rolling pin and add to the cold pan. Put on a low heat and cook slowly, stirring now and then, for 5 minutes. The garlic should gently fizz, but not colour. Remove the garlic, turn the heat up slightly and add the bread in a single layer (in batches if needed, adding a little more oil). Fry for 1-2 minutes on each side, until golden. Transfer to a plate and keep warm.
2. Return the pan to a medium-high heat and add 2 tbsp oil. Throw in the courgettes and pepper with ½ the oregano leaves and stir-fry briskly for 5-7 minutes, until the vegetables are well-coloured and softened. Remove from the heat, season and add the lemon juice.
3. Toss the vegetables with the rocket leaves and arrange on the toasted bread with the mozzarella slices. Drizzle with the remaining 1 tbsp oil and scatter over the remaining oregano leaves before serving.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per bruschetta 2152kJ
This recipe was first published in June 2018.