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Bruschetta with olives, courgettes, ricotta and rocket

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These bruschetta are a riot of flavours and texture – soft, caramelised courgette, herby olives and creamy ricotta top garlicky toasted bread for five-star snack food.

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
  • 50²µ/1¾´Ç³ú ricotta salata
  • sea salt and freshly ground black pepper