Bruschetta with olives, courgettes, ricotta and rocket
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
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.