MenuMenu

  1. Home
  2. saturday kitchen recipe
  3. Bruschetta with olives, courgettes, ricotta and rocket

Bruschetta with olives, courgettes, ricotta and rocket

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Theo Randall
From Saturday Kitchen

Ingredients

  • 4 tbsp olive oil, plus 1 tsp for the salad dressing
  • 4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons
  • 2 garlic cloves, 1 thinly sliced and 1 left whole
  • 6 basil leaves
  • 4 large slices pagnotta semolina bread or sourdough bread, toasted
  • 100g/3½oz pitted taggiasche olives, finely chopped
  • ½ lemon, juice only
  • 30g/1oz rocket leaves
  • 50g/1¾oz ricotta salata
  • sea salt and freshly ground black pepper

Method

  1. Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour.

  2. Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside.

  3. Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top.

  4. Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve.

scroll to top