Bruschetta with olives, courgettes, ricotta and rocket

1. 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. 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. 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. 4

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

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.