Today at the What You Sow Party we are sharing another recipe from one of Brighton’s finest food bloggers.
Gabriella Rizzello blogs at Mangia Bene, which in Italian means “Eat Good”. Gabriella is half British, half Italian and she shares her adventures in food from both countries along with her wonderful photographs. I’m lucky enough to have worked with Gabriella on photoshoots for What You Sow and you’ll find a number of images taken by her in our online shop.
Before I hand over to Gabriella, I’ll just remind you that you can join the event on Facebook or follow our Pinterest board to make sure you don’t miss any of our fabulous Guest Posts over the next month.
Here’s Gabriella’s recipe for a delicious and very seasonal courgette bruschetta.
Happy Birthday What You Sow! This recipe is perfect for a garden party. It’s super easy to make and can be prepared before your guests arrive. The two main ingredients in this dish are courgettes and mint, which are really easy things to grow yourself, so your guests could potentially be eating straight from your garden!
Ingredients
2 Courgettes (or 1 large)
10 mint leaves
1 Garlic clove
1 Deseeded chilli (optional)
2 ½ tbsp White wine vinegar
3 tbsp olive oil
Method
1. Slice the courgette thinly lengthways. Brush them with a little olive oil.
2. Heat a griddle pan on a high heat. Griddle the courgettes until softened then set aside on a plate to cool. (make sure not to burn them)
3. Make the marinade – Finely chop the garlic, chilli (if using) and mint then place in a bowl. Add the white wine vinegar, olive oil, salt and pepper.
4. Once the griddled courgettes are cooled put them in the marinade and leave for 15 minutes.
5. To make the bruschetta – Slice some farmhouse style white bread and toast.
6. Top toasted bread with a handful of marinated courgettes and enjoy!