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