Courgette Bruschetta

_MG_8483

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!

_MG_9020

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!

Advertisements

One response to “Courgette Bruschetta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s