This simple bruschetta recipe is nutritious and versatile – piled with fish and beautiful vegetables!
Serves: 4 Preparation time: 10′ + 1h waiting Cooks in: 10′ Ready in: 20′
4 thick slices rustic bread, toasted
2 medium courgettes, cut in sticks
100gr feta cheese
1 clove garlic, halved
4 sardine fillets (canned)
100gr baby rocket
1 tbsp caper
10 black olives, pitted, sliced
extra-virgin olive oil
sea salt, freshly ground black pepper
Season courgette sticks with salt and pepper and drizzle with some olive oil. Let marinade for 1 hour. Heat a griddle pan until hot and cook courgette sticks on both sides.
Whizz rocket with caper, olives and 4 tbsp oil until smooth.
Brush toasted bread with garlic, then with rocket sauce, garnish with crumbled feta, courgette sticks and a sardine fillet.
Photo George Drakopoulos – Food styling Elena Jeffrey