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Thursday, 12 May 2016

Char-Cooked Courgette And Pepper Bruschetta..

Simple and oh-SO tasty! Char-Cooked Courgette And Pepper Bruschetta. Perfect for a light lunch or a supper starter.

Preparation 10 mins
Cooking 10 mins
Serves 4

  • 1 tbsp Lyle’s Black Treacle
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, crushed
  • 4 thick slices of sourdough or rustic-style bread
  • 2 large courgettes, sliced diagonally
  • 200g roasted peppers (from a jar), drained
  • Few shaves of Parmesan cheese
  • Freshly ground black pepper
  • Basil or parsley sprigs, to garnish

How to make this recipe:
  1. Preheat a char-grill pan or the grill.
  2. Mix together the Lyle’s Black Treacle, olive oil, lemon juice and garlic. Lightly brush the slices of bread with this mixture, then char-grill or grill the bread on both sides.
  3. Brush the courgette slices with the glaze and char-grill or grill them until tender (about 1 minute per side). Arrange them on the slices of bread with torn-up strips of roasted pepper.
  4. Finish off with shaves of Parmesan cheese, a little black pepper and some basil leaves or parsley sprigs. Drizzle with the remaining glaze, then serve.

Cook’s tip: 
  • Char-grill or grill 4 small bunches of cherry tomatoes on the vine and serve them on top of the bruschetta, if you like.

*This recipe is courtesy of Lyle’s Golden Syrup. For more delicious recipe inspiration visit Lyles Golden Syrup.No payment was received.*



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