Courgette, chilli and garlic bruschetta

Makes 8 slices
Ready in 20 minutes

, chilli and

  • 1 large or 2 small courgettes
  • grated zest and juice of 1 lemon
  • 1//2 or 1 red chilli, finely chopped (taste your chilli first to see how hot it is – you don’t want to blow up the dish)
  • 4 slightly stale slices from a large round loaf, halved
  • 1 clove of garlic, crushed
  • extra virgin olive oil, for drizzling
  • a few fresh basil leaves
  • Just-charred, two-day-old white bread rubbed with peppery garlic and topped with juicy courgettes is one idea that never seems to disappoint. Next time, marinate super-ripe tomatoes with a little sugar, salt and olive oil and serve simply with a toasted white loaf. Or, following exactly the same method, char thinly sliced asparagus spears or artichoke hearts, toss them with chopped fresh parsley or tarragon, lay them on the toasts and scatter over grated pecorino.

    1. Thinly shave the courgettes with a vegetable peeler and toss in a small bowl with the lemon zest and juice and the chilli. Season well with sea salt and black pepper.

    2. Toast the bread on a hot griddle pan for 3 minutes on each side, so that it begins to char. Find the plate you want to serve your bruschetta on (if they get that far…), then remove the bread from the griddle, rub the top with garlic, and drizzle with olive oil. Set aside.

    3. Throw the courgettes into the hot griddle pan and fry for 3 minutes, until wilted and juicy. Using tongs, or a slotted spoon, top the toasted bread with the courgettes, reserving any leftover juices for dressings, and serve with a few leaves of basil.

Leave a Reply

Your email address will not be published. Required fields are marked *