Breaking Bread: Bruschetta two ways – Grilled Courgette and Sardines.
Smoky and tender courgette, with a hint of summer, bedded on a bed of creamy ricotta. Or salty and savoury sardines, with a fresh and vibrant mix of parsley and lemon. With the temperatures rising and hours spent in the sun – what could be better than a light and fresh summer lunch. No effort, no fuzz. Just pure and heartwarming tastiness.
Busy weeks call for fast snacks. I’ve been so pre-occupied that I didn’t publish a post last week. The odd thing is: I’m totally fine with that. Progress I think. Last year, blogging became a bit of a burden, a compulsion even. Not making a post, meant not meeting my own standards, which – in my book- meant failing horribly, not at that specific thing -but generally and globally. Minds are odd things – pushing and pulling us, basing our very real and immediate happiness on irreal and detached ideas, kept alive only within our constantly buzzing neuro-circuits. But here I am, happy to say: yes I failed at that. But it was worth it.
What’s also worth your time, and unlikely going to be a failure are these toppings for the most amazing slice of sourdough bread. Aromatic and crunchy when slightly roasted, and rubbed with fresh garlic, sourdough is my all-time favourite. If you can get your hand on a good fresh loaf, made with passion and care, spend the extra dime. It’ll sure be worth the investment.If you enjoy a nice slice of bread, then you’ll maybe like my bruschetta with tomato, and grilled mushrooms.
- Olive oil
- Fresh Garlic
- Ricotta Cheese (soft)
- Slice the courgette thickly, in a bowl marinate briefly with some olive oil and pressed or grated garlic.
- Heat up your griddle pan, put the slices in salt, turn, salt and grill until nicely charred on both sides. Squeeze over a few drops of lemon juice.
- Spread the ricotta on the bread, layer with grilled courgette. Crumble over some of the chili.
- Canned Sardines
- Ricotta Cheese
- Chop the fresh parsley coarsely, give into a non-metal bowl. Add to that finely chopped lemon flesh (cut off the peel and pulp, chop the flesh), finely slice the shallot and add to the bowl. Season with salt, and (right before serving, otherwise it’ll get too spicy) chili. If you don’t enjoy too much spice, substitute the chili with freshly ground black pepper.
- Rinse, de-bone and de-scale (if necessary) the canned sardine filets.
- Spread the bread with ricotta, add the filets, dress with the parsley lemon mix.