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More things on toast. Courgette, chilli, basil and ricotta bruschetta

I spotted this recipe in Augusts edition of House and Garden. I’m always looking for new spins on things to have with drinks. This one is pretty substantial but I think that the combination of the flavoured Ricotta and the courgettes is very good


The recipe


Lucy Carr-Ellison and Jemima Jones – founders of catering company Tart London and the restaurant, retail and event space Wild by Tart – share dishes  for reaping the rewards of late-summer crops


This is our ideal end-of-summer snack or starter. We love the great contrast of textures and flavours. It is really worth investing in a griddle pan for the bread. The courgettes can also be stirred into pasta or risotto, or served simply alongside a roast chicken.

Ingredients


SERVES 6


INGREDIENTS

Extra-virgin olive oil, for frying and drizzling

3 medium courgettes, diced

4 garlic cloves, thinly sliced

2 red chillies, deseeded and sliced into thin strips lengthways

1tsp dried mint

250g ricotta

1 lemon

2tbsp finely grated parmesan

6 slices sourdough bread

Medium bunch basil, leaves finely sliced


METHOD


Step 1

In a large pan, slowly heat a few glugs of extra-virgin olive oil, then add the prepared courgettes, garlic, chillies and dried mint. Toss to coat, then sauté over a medium heat for a few minutes. Lower the heat and place a lid on, slightly ajar. Slowly cook like this for 30 minutes, stirring occasionally, until soft and starting to fall apart.

Step 2

Meanwhile, in a bowl, whisk the ricotta with a fork until smooth, then stir in the zest of 1 lemon, a pinch of sea salt and the parmesan.

Step 3

Get a griddle pan – or barbecue – piping hot. Drizzle a little oil on both sides of the sourdough slices and rub in. Place onto the griddle pan and grill for a few minutes on both sides.

Step 4

When your courgettes are cooked and are starting to fall apart, squeeze over the juice of ½ lemon and season generously.

Step 5

To serve, smear 1tbsp ricotta mix over the top of each slice of the griddled sourdough. Follow with a scoop of the cooked courgettes, a little drizzle of olive oil and some sliced basil leaves.

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