Summer bruschetta
Recipe by Darren Robertson – Three Blue Ducks
Serves 2
Ingredients
For the bruschetta:
2 slices Sourdough bread
1 lemon
10 baby squash
4 cloves garlic
1 handful of rocket
1/4 bunch parsley
¼ bunch mint
250ml olive oil
2 tablespoon grated pecorino
For the homemade ricotta:
500ml milk
1 lemon
Method
To make the ricotta, pour milk into a saucepan. Bring milk up to 85 degrees (just before it boils) then add lemon juice which will split the milk. Give one stir, leave it for 5 minutes then strain the milk (catch the whey to use later – we like to cook potatoes in ours!). 500ml milk will curdle with the juice of 1 lemon.
Heat the olive oil in a large frying pan and pan fry the baby squash with a teaspoon of crushed garlic until crisp.
Remove the squash and in the same pan, lightly pan-fry the bread on both sides in the oil from the squash until crisp and golden brown. Remove from the pan and rub the crisp bruschetta with fresh garlic
To prepare, place bruschetta on the serving plate, spoon on ricotta, add parsley, mint and rocket on top with sautéed squash and grated pecorino.
