1 small baguette
2 garlic cloves, peeled
Pinch of saffron threads
1 tbsp lemon juice, or to taste
Salt and freshly ground
Grated lemon zest
Handful of basil or mint leaves
Griddle or grill
1 Preheat griddle or grill. Slice the baguette thinly on an angle, drizzle with olive oil, and grill until crisp on both sides.
2 Use 1 garlic clove to rub gently over the crisp bread.
3 Dice the courgettes and chop the other garlic clove finely. Heat a little oil in a pan and sauté courgette and garlic for 5 minutes.
4 Add a pinch of saffron and cook until vegetables start to turn golden. Add 1 tbsp lemon juice or more to taste, then season and use to top crisp bruschetta. Garnish with lemon zest and basil or mint leaves scattered over.
Feta, goat’s cheese, or ricotta can be added at the last minute to give a creamy rich contrast.
Recipe taken from Canapes by Victoria Blashford-Snell and Eric Treuille, published by DK.