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Courgette Caprese Ciabatta |
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| Serves 2 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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+ cooling & salting |
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My rating |
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Ingredients |
3-4 tbsp extra virgin olive oil
1 courgette, finely sliced - a mandolin works well
1 garlic clove, finely sliced (optional)
½ red chilli, finely sliced or finely sliced red pepper(optional)
½ lemon, zested and juiced
handful of basil leaves, ½ finely sliced
2 ripe vine tomatoes at room temperature, sliced
2 individual or 1 long ciabatta baguette,
split through the middle
2 tbsp fresh pesto, vegetarian if needed
1 mozzarella or burrata, drained
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Warm the olive oil in a deep
frying pan and fry the courgettes over a medium heat with
a good pinch of salt for 5-7 mins until softened. Stir in
the garlic and chilli, if using, and fry for 3-5 mins
until fragrant. Remove from the heat. Stir in the lemon
zest and juice and finely sliced basil, tip into a bowl
and leave to cool to room temperature. Will keep chilled
for five days, but serve at room temperature for the best
flavour.
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Put the tomato slices on a
plate in a single layer. Season with salt and leave for at
least 10 mins to help them release some water and
concentrate their flavour. Heat a little of the flavoured
oil from the courgette bowl in a non-stick frying pan (or
the pan you used for the courgettes), and fry the bread
cut-side down until golden.
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Spread the pesto on the base
of the bread. Top with the mozzarella slices or burrata
torn over and spread over with the back of a spoon.
Season. Add the salted tomato slices to the top sides of
the bread and season with black pepper. Tuck a few basil
leaves in with the tomatoes.
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Spoon the courgettes over the
burrata with a generous helping of the lemony olive oil.
You may not need all the courgette but it should be
generously piled up. Sandwich together and cut in half to
serve.
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DAILY
DINNERS 
