Make these mini roasted courgette bruschetta’s for a starter, light lunch or mid morning snack. You could even drizzle with Tahini to really take it up a notch.

Ingredients

1/2 a Ciabatta

1 Jar Courgette Mezze

50g Pumpkin Seeds

Small Handful Fresh Mint Leaves Sliced

Verdemanda Extra Virgin Olive Oil to Drizzle

Ingredients

1/2 a Ciabatta

1 Jar Courgette Mezze

50g Pumpkin Seeds

Small Handful Fresh Mint Leaves Sliced

Verdemanda Extra Virgin Olive Oil to Drizzle

1

Slice the ciabatta as desired and drizzle with olive oil on a baking tray and grill lightly on both sides.

2

Put the pumpkin seeds in a frying pan and slowly toast on a medium heat, they will start to crackle as they toast. Remove from the pan when they are slightly coloured.

3

Spoon the Courgette Mezze onto the ciabatta and sprinkle with the pumpkin seeds and sliced mint. Top with Verdemanda Extra Virgin Olive Oil and serve.

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