Pecorino and Zucchini Bruschetta

Charmaine Lu -
  • 1 zucchini
  • 3 mint sprigs, leaved picked
  • 1 tbsp olive oil
  • Pinch of cracked black pepper
  • 10g shaved pecorino or similar
  • ½ garlic clove
  • 1 slice of sourdough
  • Shave the zucchini into fine ribbons, then mix in a bowl with the mint leaves, 1 tbsp of olive oil and the cracked black pepper.
  • Griddle the sourdough until char-marked. Remove from the oven, rub with the garlic clove, then spoon over the zucchini and cheese mixture. Top with a drizzle of olive oil and some more mint leaves, and enjoy.
5 mins
1 serving