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
- 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.
- 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.
- Spread some ricotta on each piece of crostini and then top with some courgettes and a whole Peppadew Mild Whole Sweet Piquante Pepper,. .
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