Courgette and mint bruschetta
A trendy item on restaurant menus, bruschetta makes an easy, satisfying meal.
- Turn on the grill/fan function in the oven. Slice the ciabatta in generous diagonal slices. Grill in the oven, turning once, until the bread is toasted. Remove from the oven and keep warm.
- Finely grate the courgettes, then squeeze out all the moisture by placing the gratings in a sieve and pushing down on them with a paper towel. Place the grated courgette in a bowl with the mint, garlic, feta, oil, salt and cayenne and combine well.
- Serve on toasted ciabatta bread with a thin slice of feta and a mint sprig on top.