Courgette and mint bruschetta
|250 g||ricotta cheese|
|½||cucumber — English variety, deseeded|
|1||garlic — cloves, mashed|
|lemon — juice only|
|10||courgettes — sliced diagonally|
|olive oil — for drizzling|
|8-10||bread — thick sliced ciabatta|
|10||fresh mint — sliced|
|salt and freshly ground black pepper — to taste|
Grate the cucumber, place in a colander and sprinkle with the salt. Let it stand to drain for about an hour.
After an hour, gently squeeze the cucumber to remove the liquid and place it in a bowl with the ricotta, garlic and lemon juice.
Mix well, add some black pepper and check if the mixture has enough salt. Keep in the fridge until needed.
Place the courgette slices in a bowl with a good splash of olive oil, add a pinch of salt and black pepper and toss to coat.
Heat a griddle pan until very hot and (in batches) add the courgette slices in a single layer.
Cook for about 4 minutes on each side until slightly softened and striped on both sides. Transfer to a plate and set aside until all the courgettes are cooked.
Once the courgettes are done griddle the slices of bread until golden and toasted on both sides.
Spread the bread with the tzatziki, top with courgette slices and garnish with the mint leaves.