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.