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Ricotta & Veggie Bruschetta

5 Minute Ricotta & Veggie Bruschetta. Love a bruschetta, and this super quick recipe with tons of garlic will have your tastebuds tingling.

Serves: 2 Time: 5 minutes



  • 1 Courgette, cut lengthwise into thin slices

  • 1⁄4 Aubergine, cut lengthwise into thin slices

  • 1 Tablespoon Olive Oil, plus an extra drizzle

  • Salt and Pepper

  • 2 Spring Onions, trimmed and halved

  • 2 Ciabattas

  • 1⁄2 Garlic Clove, minced

  • 4 Teaspoons Ricotta or Feta

  • 1⁄4 Lemon, zested (optional)


  1. Brush the slices of courgette and aubergine with 1 tablespoon olive oil, season and grill over medium-high heat until charred and just tender, about 3 minutes per side.

  2. Toss the spring onions in the remaining oil and add them to the grill, until just tender. Once ready, transfer to a board and cut into pieces.

  3. Halve the ciabatta bread and grill until golden, then rub the raw garlic over the bread to add extra flavour.

  4. Divide the ricotta on each side of the ciabatta, then top with courgette, aubergine, and spring onions.

  5. Finally, sprinkle some lemon zest on top and enjoy!


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Rosie ❤️

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