Here’s the final part of the trilogy. This dish is great as a starter or even a light lunch, which I had my fair share of sitting in the garden this Summer.  This recipe is also perfect for a garden party. In fact, this blog post was featured on What you Sow’s blog a few weeks ago to celebrate it’s first Birthday. It’s super easy to make and can be prepared before your guests arrive. Courgettes and mint, the two main ingredients in this dish are really easy to grow yourself, so your guests could be eating straight from your garden. Until next year courgettes!

Ingredients

2 Courgettes (or 1 large)

10 mint leaves

1 Garlic clove

1 Deseeded chilli (optional)

2 ½  tbsp White wine vinegar

3 tbsp olive oil

Method

1. Slice the courgette thinly lengthways. Brush them with a little olive oil.

2. Heat a griddle pan on a high heat. Griddle the courgettes until softened then set aside on a plate to cool. (make sure not to burn them)

3. Make the marinade – Finely chop the garlic, chilli (if using) and mint then place in a bowl. Add the white wine vinegar, olive oil, salt and pepper.

4. Once the griddled courgettes are cooled put them in the marinade and leave for 15 minutes.

5. To make the bruschetta – Slice some farmhouse style white bread and toast.

6. Top toasted bread with a handful of marinated courgettes and enjoy!