Fresh, light but filling – these bruschetta are beautiful to bring outside as part of a lunch spread. They take minutes to whip together (sorry) and, for extra Marie Antoinette at Le Petit Trianon vibes, pick mint (or/and baby courgettes) from your own garden. You can get ahead by making the whipped feta and lemon dressing in advance, and keeping the courgette ribbons and radishes in cold water until needed. Drain and dress the courgettes just before serving – they’re lovely with the contrast of the toasted baguette and cool cheese.
Courgette and whipped feta bruschetta with radishes
Prep 10 min
Cook 15 min
Serves 4 as a starter/side
1 small yellow courgette
1 small green courgette
1 bunch radishes, halved
8 slices good baguette
200g feta, roughly broken
100g natural yoghurt
Zest of ½ lemon, plus 15ml lemon juice
15ml extra-virgin olive oil
Big pinch sea salt flakes
Use a speed peeler to peel the courgette into thin ribbons, then transfer them to a bowl of cold water along with the halved radishes (this will help crisp them up).
Toast the baguette slices in a single layer under a hot grill (I set mine at 200C) for two minutes, until well toasted on one side.
Put the feta, yoghurt and lemon zest in a food processor, and blitz smooth. Alternatively, mash the feta in a large bowl with a fork, then whisk in the yoghurt and lemon zest as furiously as possible.
Whisk the lemon juice, olive oil and salt until they’re a pale, buttercup yellow. Drain the courgettes and radishes well. Gently pat the courgettes dry with kitchen paper or a clean tea towel, then toss them with the dressing.
Spread the untoasted side of the baguette slices with some of the whipped feta and arrange the courgette ribbons on top. Put the remaining whipped feta in a bowl and serve with the radishes alongside for dipping.
