Italy’s most famous antipasti, bruschetta, is enjoyed around the world. Traditionally grilled bread rubbed with garlic and topped with olive oil and salt, there are now many variations.
Ours include grilled vegies, sardines and glazed figs.
GRILLED VEGETABLE & RICOTTA BRUSCHETTA
PREP + COOK TIME 30 MINUTES SERVES 4 2 teaspoons balsamic vinegar 2 tablespoons extra virgin olive oil 2 medium zucchini (240g),
sliced thinly lengthways
2 medium yellow capsicum (200g),
2 medium tomatoes (300g), halved 4 large slices sourdough bread olive oil cooking spray
1 cup (240g) firm ricotta
1 tablespoon finely chopped
60g baby rocket leaves
2 tablespoons small fresh basil leaves 1 To make the dressing, whisk balsamic vinegar and 1 tablespoon of the oil in a small bowl.
2 Lightly spray zucchini, capsicum, tomato and bread with oil. Season vegetables. Cook vegetables and bread on a heated grill plate or barbecue, in batches, turning occasionally, for 3 minutes or until vegetables are tender and bread is lightly charred.
3 Place ricotta, chopped basil and remaining oil in a small bowl. Stir to combine. Season to taste.
4 Spread ricotta mixture over toasted bread slices. Top with vegetables and rocket. Drizzle with dressing and sprinkle with basil leaves.