Sunday, 14 January 2007

cour·gette brus·chetta

In four easy steps :
  1. Thinly slice some courgettes in a little olive oil until very soft and caramelised.
  2. Toast some slices of sourdough until crisp and golden, then rub with a raw garlic clove.
  3. Pile the courgette on top of the toasts and drizzle with a little peppery and flavourful extra virgin olive oil, salt and pepper.
  4. Eat in the sun with an icy, opaque, pastis.

4 comments:

Tim said...

Well that sounds like an easy and tasty way of using my surplus of home grown courgettes! Thanks for sharing!

bea at la tartine gourmande said...

Miam miam, a nice delectable treat!

Barbara said...

Aaah - you tweaked - looks good.

indigo said...

I surfed here, saw this recipe and went straight to the kitchen to make some. DELICIOUS!! I topped the last few slices with good greek feta and YUM! Thanks for sharing!!