Pantry Potterings

Garlic Butter Toast with Grilled Courgette and Herby Ricotta

Try this mouthwatering recipe for garlic butter toast with grilled courgette and herby ricotta. Super easy to make and packed with flavour!

Serves: 2
Takes: 20 Minutes
Level: Easy

Ingredients:

  • 2 Slices Sourdough Loaf, or any bread you prefer
  • 150g Ricotta Cheese
  • 1tbs Fresh Basil, chopped finely
  • 1/2 Lemon, juiced
  • Salt & Pepper to taste
  • 2tsp Butter
  • 2 Garlic Cloves, crushed
  • 1 Large Courgette, sliced finely using a vegetable peeler or mandoline
  • 1tbs Olive Oil
  • 1/2tsp Dried Chilli or Pepper Flakes (optional)
  • Drizzle of Hot Honey, or regular honey (optional)
  • Rocket or Salad Leaves, couple of handfuls

Method:

  1. Start by making the garlic butter by combining the butter and crushed garlic in a small bowl.
  2. Place the sliced bread into a dry griddle pan (or regular frying pan), on a medium heat, leave on one side until golden brown.
  3. Cover the un-toasted side of bread with the garlic butter, then flip the toast, butter side down. Fry until golden brown, then remove from heat, transferring to a wire rack whilst we make the toast toppings.
  4. In a small bowl, combine the ricotta cheese, fresh basil and lemon juice. Reserve a little basil or lemon zest for garnish if you like. Have a taste of the topping at this stage and add salt and pepper to taste. Set aside until assembly.
  5. Begin to heat the griddle or frying pan on a medium heat, no need to have washed it after frying the toast.
  6. Add the slice courgette to a large mixing bowl with the 1tbs of olive oil and 1/2tsp dried chilli or pepper flakes, mix until the courgette is coated evenly with the oil. Then transfer the courgette to the pan, laying in an even layer.
  7. Turn the courgette once coloured on one side, be gentle with the courgette ribbons when turning, as they will become soft when cooked.
  8. Meanwhile, arrange a bed of rocket leaves on dishes, topping with your toast – butter side up.
    Top the toast with your ricotta mixture.
  9. Once the courgettes are evenly cooked, top the toasts with the courgette ribbons and a drizzle of honey or hot honey.

Step-by-step:

Prepare your ingredients.

Start by making the garlic butter by combining the butter and crushed garlic in a small bowl.
Then place the sliced bread into a dry griddle pan (or regular frying pan), on a medium heat, leave on one side until golden brown.
Cover the un-toasted side of bread with the garlic butter, then flip the toast, butter side down. Fry until golden brown, then remove from heat, transferring to a wire rack whilst we make the toast toppings.

In a small bowl, combine the ricotta cheese, fresh basil and lemon juice. Reserve a little basil or lemon zest for garnish if you like. Have a taste of the topping at this stage and add salt and pepper to taste. Set aside until assembly.

Add the slice courgette to a large mixing bowl with the 1tbs of olive oil and 1/2tsp dried chilli or pepper flakes, mix until the courgette is coated evenly with the oil. Then transfer the courgette to the pan, laying in an even layer.

Turn the courgette once coloured on one side, be gentle with the courgette ribbons when turning, as they will become soft when cooked.
Meanwhile, arrange a bed of rocket leaves on dishes, topping with your toast – butter side up.
Top the toast with your ricotta mixture.

Once the courgettes are evenly cooked, top the toasts with the courgette ribbons and a drizzle of honey or hot honey.

I hope you enjoy these toasts. Why not try these SPICY LENTIL & FETA STUFFED PEPPERS & HERBY CASHEW CREAM next!