Tarragon, courgette and mozzarella bruschetta
Healthy eating is not about going without all the time, it’s about getting the balance right.
I love the mild flavour of courgettes and this is even more enhanced when they are cooked in a griddle pan or grilled. They look pretty funky too. Courgettes are a good source of essential B vitamins.
If you fancy a variation on this dish, you can replace the courgettes with grilled baby tomatoes or snow peas or soya beans. And then top with the mozzarella as per the recipe.
Buy low fat mozzarella – this dish feeds 4, so the small amount of mozzarella should be enjoyed guilt free.
Serves 4
Ingredients
4 slices whole-wheat nutty bread1 clove garlic, peeled and halved lengthways4 courgettesExtra virgin olive oil 200g low fat mozzarella1 lemon, zest plus a squeeze of juice, to tasteFreshly ground black pepper2 tbsp finely chopped tarragon, plus a few sprigs to garnish
Method
Toast the bread until lightly browned on both sides. Rub the cut garlic halves over 1 side of each piece of toast.
Wash the courgettes and slice each into 4, lengthways
Use a pastry brush to brush each slice, on both sides with the olive oil then grill of griddle for 4-5 minutes on each side until the courgette is tender
Meanwhile, stir together the low fat mozzarella, lemon zest, lemon juice and tarragon and spread over the toast
Place the courgettes on top, season with black pepper, garnish with the whole tarragon sprigs and serve while warm