Grilled Courgette and Ricotta Crostini with Mild Peppadew

Ingredients

• 6 baby courgettes
• 10 Peppadew Mild Whole Sweet Piquante Pepper,.
• 10 leaves basil chopped
• 125ml whole fat ricotta
• 20 small pieces sourdough bread toasted
• 1 whole clove garlic for rubbing
• 1 tsp white wine vinegar
• 3 tbsp extra virgin olive oil

Method

1. Preheat oven to 200c. Brush the small pieces of bread with some of the olive oil and season with salt and pepper. Place on a baking tray, bake for 7 minutes and then remove. Rub each piece with the garlic and set on a platter.
2. Heat a griddle pan until very hot. Thinly slice the courgettes lengthways and drizzle with 1 tbsp of the oil. Season well and grill for 1-2 minutes each side. Continue until they are all grilled. Place on a plate and drizzle with the vinegar, basil and remaining oil. 
3. Spread some ricotta on each piece of crostini and then top with some courgettes and a whole Peppadew Mild Whole Sweet Piquante Pepper,. .