Summer Crostini with Lemon Ricotta, Courgettes, Mint & Honey
We’re welcoming Martina from The Venetian Pantry, to share her seasonal recipes with an Italian flourish on our journal. Martina shares content of both her beautiful Victorian home in London and her tasty recipes on her Instagram, where we are always looking for inspiration. Martina will be sharing one delicious tried-and-tested recipe with us each season, so look forward to more tempting tastes throughout the year.
June is here and so is the season of courgettes – a vegetable that I have always associated with Italian summers. One of my favourite dishes from childhood is my mum’s grilled pickled courgettes with mint, a flavour combination I truly adore. This month’s recipe is a tribute to that classic pairing: a super quick, fresh, and easy recipe that makes for a perfect summer appetiser. Whether you need to quickly whip something up for a spontaneous dinner party, or pack something to take to a picnic in the sunshine, this recipe will not let you down. Do try, if you can, to get hold of those delicious young courgettes, which are best in season now. And, one last pro tip: although any runny honey will do, I personally find that Scottish Heather Honey makes this recipe truly sing. Enjoy!
Makes 4 – 6
Prep time: 10 mins
Cooking time: 5 mins
400g courgettes, preferably young
1 baguette, sliced
1 bunch mint
1 tbsp honey, runny
- Combine the ricotta and the zest of the lemon in a bowl, seasoning to taste. Whip until fluffy and airy.
- Using a potato peeler, thinly slice the courgettes lengthwise to create long ribbons.
- Using a hot griddle pan, lightly char the courgette ribbons. A few seconds on one side should be sufficient.
- Place the ribbons on a plate and season to taste, adding olive oil and the juice of half of the lemon. Save the other half for later.
- Brush the bread slices on both sides with olive oil. Toast them on the hot griddle pan for a few minutes on both sides, until nice and crispy.
- Start assembling your bruschetta by spreading a dollop of ricotta as a base and topping with the courgettes. Roughly tear the mint leaves with your hands and scatter them all over. Finish with a drizzle of honey and a few drops of fresh lemon juice.
Martina likes to have her fingers in many pies: a graphic designer, photographer, interior designer and recipe creator from a small town in the Venetian countryside, she splits her time between her beloved home in North London and Italy. In January 2021 she opened her Instagram account @thevenetianpantry, where she shares her passion for all things home, food & travel.