marinated courgette bruschetta with lemon and evoo

MARINATED COURGETTE BRUSCHETTA

Freshness on a bite-that's what you can call this! If you happen to get your hands of fresh, preferably small courgettes, this is a must-do appetiser, easy and simple, great for ahead preparation, yet so fragrant and vivid.

 

Ingredients:

  • 2 small/medium courgettes
  • 8 slices of a good sourdough baguette
  • 2-3 basil leaves
  • 2 lemons
  • 60ml Vendema EVOO
  • 3-4 pinches of a good flaky sea salt

Do the magic:

It really doesn't get simpler:

Slice your courgettes with a peeler and marinate them in all your ingredients: the chopped basil, lemon juice and zest from the lemons, the sea salt and, of course, the Vendema EVOO. Leave them be in the fridge for at least an hour, up to 3, if possible. 

Just toast your bread in some EVOO until crispy, and place your courgettes, along with their juices, on the bread. 

 

Enjoy!

 

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