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Goats’ cheese, tomato and courgette bruschetta


Serves: 4
timePrep time: 20 mins
timeTotal time:
Goats’ cheese, tomato and courgette bruschetta
Recipe photograph by Ant Duncan

Goats’ cheese, tomato and courgette bruschetta

This is a perfect snack to make when you have people over. It can easily be a starter if you serve two each. These are great with an Aperol Spritz aperitif

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
239Kcal
Fat
12gr
Saturates
2gr
Carbs
25gr
Sugars
4gr
Fibre
2gr
Protein
6gr
Salt
0.8gr

Theo Randall

Theo Randall

Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall

Theo Randall

Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes

Ingredients

  • 200g ripe plum tomatoes
  • 4 large basil leaves, chopped or torn
  • 3 tbsp extra-virgin olive oil, plus extra to drizzle
  • 1 small courgette
  • a squeeze of lemon juice
  • 4 generous slices of sourdough bread
  • 1 garlic clove, peeled
  • 125g vegetarian soft goats’ cheese
  • 8 black olives, pitted and finely

Step by step

  1. Chop the tomatoes into small pieces. Sprinkle with a pinch of sea salt, then put the tomatoes in a sieve and leave to drain for a few minutes (the salt will draw out the excess liquid and concentrate the tomato flavour).
  2. Mix the basil into the drained tomatoes, then tip into a bowl and stir in the olive oil. Use a wooden spoon to mash up the tomatoes a bit. Check the seasoning, adding freshly ground black pepper to taste.
  3. With a peeler, shave ribbons from the courgette into another bowl, discarding the seedy core. Add a little salt, a squeeze of lemon juice and a dash of olive oil.
  4. Toast the sourdough, then rub the garlic clove over one side of each slice. Add a good spoonful of tomatoes and push down firmly so the juice is absorbed into the bread.
  5. Break up the goats’ cheese and place little bits on top of the tomatoes, then add the chopped olives and courgette ribbons. Finish with a drizzle of olive oil on top.

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