Goats’ cheese, tomato and courgette bruschetta recipe
Our goats’ cheese, tomato and courgette bruschetta recipe comes from chef Theo Randall. Light, fresh and easy, these bruschetta are a great Italian starter or s
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Peeler
- Toaster
- Pepper mill
Ingredients
- 200g ripe plum tomatoes
- 4 large basil leaves, chopped or torn
- 3 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 small courgette
- a squeeze of lemon juice
- 4 generous slices of sourdough bread
- 1 garlic clove, peeled
- 125g vegetarian soft goats’ cheese
- 8 black olives, pitted and finely
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