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