Bruschetta with olives, courgettes and ricotta recipe
 These bruschetta are a riot of flavours and texture – soft, caramelised courgette, herby olives and creamy ricotta top garlicky toasted bread for five-star snack food. 4 tbsp olive oil, plus 1 tsp for the salad dressing4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons2 garlic cloves, 1 thinly sliced and 1 left whole6 basil leaves4 large slices pagnotta semolina bread or sourdough bread, toasted100g/3½oz pitted taggiasche olives, finely chopped½ lemon, juice only30g/1oz rocket leaves50g/1¾oz ricotta salatasea salt and freshly ground black pepper 4 tbsp olive oil, plus 1 tsp for the salad dressing 4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons 2 garlic cloves, 1 thinly sliced and 1 left whole 6 basil leaves 4 large slices pagnotta semolina bread or sourdough bread, toasted 100g/3½oz pitted taggiasche olives, finely chopped ½ lemon, juice only 30g/1oz rocket leaves 50g/1¾oz ricotta salata sea salt and freshly ground black pepper Method Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour.Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside.Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top.Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve. Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour. Heat 2 tablespoons of the olive oil in a saucepan with a tight-fitting lid, then add the courgettes, sliced garlic and ½ teaspoon sea salt. Give them a stir, increase the heat to full and cook for 5 minutes, stirring occasionally. Cover with a lid and cook for 10 minutes on a medium heat, until the courgettes are mushy with a slight caramelised colour. Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside. Remove the lid and cook for a further 5 minutes. Tear half the basil leaves into rough pieces and stir into the cooked courgettes, check the seasoning, and add some black pepper. Set aside. Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top. Rub the bread with the remaining garlic. Finely chop the remaining basil leaves and mix with the olives in a bowl. Stir through 2 tablespoons of olive oil and the lemon juice. Spread over the bread so all the slices are covered, then divide the courgettes evenly on top. Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve. Mix the rocket leaves with the teaspoon of olive oil and add to the bruschetta. Finish with shavings of ricotta salata and serve.