Courgette Sourdough Bruschetta

courgette sourdough bruschettaAs its Zero Waste Week, I thought I should post a quick recipe to use up the last slice or so of the loaf. I’ve been making more bread recently and we frequently end up with a few slices worth being left a little too long to be used for a sarnie. Real bread, that which is made of the simplest of ingredients, tends to not go mouldy, instead going stale first. This leads to it being perfect for a range of different uses as toast. One of my favourite at the moment is bruschetta. A great way to use up vegetables, as well as the bread. We’ve got a few courgettes still, so I used one to top my slice or two of leftover sourdough.

You will need (a snack for one)
2 slices of bread – I used sourdough, but any good bread would work.
1/2 clove garlic
1 tbsp. extra virgin olive oil
1 courgette
A little red chilli (finely chopped)
1 tsp. lemon juice
salt and pepper

Use a speed peeler to cut the courgette into long ribbons. Place the ribbons on a hot griddle and cook for a minute or so on each side, until they star to have charring on the courgette. Remove them from the griddle and place them in a bowl with the lemon juice, chilli, a little salt and pepper, and almost all of the oil. Allow the courgettes to absorb the flavours, whilst you toast the bread. When the toast is done, rub it with the garlic, drizzle a little oil on it, and top with the courgettes mix.

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