Bruschetta with courgette and chilli
Ingredients
For
4
personnes
- 1 onion
- 2 ripe tomatoes
- 3 tablespoons of traditional-style olive oil
- 2 courgettes
- 1 small piece of chilli (peperoncino)
- Olives from Nice PDO
- 50g of Cantal cheese
- 4 slices of country bread
- 1 clove of garlic
- Salt, pepper
Tip
A variation on bruschetta: spread fresh goat’s cheese onto the toasted, garlic-flavoured bread, add slices of courgette and sprinkle with oregano and a mixture of black and green olives.
Instructions
- Peel and finely chop the onion. Wash the tomatoes, peel them and then dice them.
- Sauté the onion and the thinly sliced courgettes in olive oil for 10 minutes, using a traditional method. Then add the diced tomatoes and the finely chopped chilli. Season with salt and pepper and cook uncovered for 10 to 15 minutes.
- Toast the slices of bread, then rub them with the garlic clove and spread the mixture over the toast, finishing with shavings of Cantal cheese and Nice olives PDO. To finish, drizzle over a little traditional-style olive oil to taste.
Tip
A variation on bruschetta: spread fresh goat’s cheese onto the toasted, garlic-flavoured bread, add slices of courgette and sprinkle with oregano and a mixture of black and green olives.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
For this recipe, PDO Nice olives are ideal, with their characteristic aromas of candied fruit (prunes, cherries), clafoutis, dried fruit, and notes of aged wine and leather. You could also opt for PDO olives de Nyons or PDO olives noires de la Vallée des Baux-de-Provence.
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