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Photo of Courgette & soft cheese bruschetta by WW

Courgette & soft cheese bruschetta

5
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

White petits pains

4 individual

Courgette

200 g, thinly sliced on the diagonal

Calorie controlled cooking spray

10 spray(s)

Low Fat Soft Cheese

80 g

Chilli, green or red

1 individual, deseeded and finely chopped

Lemon

1 zest(s) of 1, grated

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bake the petits pains for 8 minutes or until golden. Set aside to cool, then halve.
  2. Meanwhile, preheat a griddle pan over a medium heat. Place the courgette slices in a bowl and mist with cooking spray. Season and toss to mix.
  3. Fry in the griddle pan in batches for 5 minutes per batch, turning, until the courgettes are tender.
  4. Add the halved petits pains to the pan, cut side down, and toast for 1–2 minutes, turning, until lightly charred. Divide the halves between 4 plates.
  5. Spread each petits pain half with 10g soft cheese, then divide the courgette between them. Scatter the chilli and lemon zest over the top and serve.

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