Courgette, ricotta and chilli bruschetta

Cooking instructions

1. Preheat the oven to 180°C (fan 160°C, gas mark 4).
2. Slice the white bread and cut the slices into halves or quarters depending on the shape of the loaf. Spread the bread out in a single layer on a baking sheet and toast it in the oven until lightly browned.
3. Meanwhile, roughly chop the courgettes and roast them in the oven for about 3 mins.
4. Remove the toasted bread when done. Drizzle with extra virgin olive oil and season with salt and pepper.
5. Add the thinly sliced fresh chilli and the vinegar to the warm courgettes.
6. On each piece of toast, place a spoonful of ricotta and a spoonful of the dressed courgettes, then serve at room temperature. 

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