CookEat Recipe
Courgette and Pepper Toast Bites
Finely diced courgette and sweet pepper are folded with artichoke hearts, ricotta, parsley and balsamic vinegar. Serve on crisp olive-oil toasts.
Method
Steps
Step 1
Use a sweet bell pepper for the listed pepper. Wash, seed and finely dice it. Wash and finely dice the courgette. Use canned artichoke hearts in water, weighed drained, and chop finely.
Step 2
Wash and chop the parsley. Stir the ricotta with the balsamic vinegar and 1 tablespoon olive oil, then fold in the courgette, pepper, artichokes and parsley.
Step 3
Heat the oven to 200°C. Cut the toast into small squares, brush with the remaining tablespoon olive oil and toast on a tray for 5–8 minutes until crisp.
Step 4
Spoon the finely chopped topping onto the toast immediately before serving in six portions; use a spoon rather than a piping bag.
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