for 8 pieces

Ricotta

250 g	ricotta
1 bunch	basil
2 tbsp	pine nuts
1	organic lemon, use a little grated zest and 2 tbsp of juice
¼ tsp	salt
80 g	grated Parmesan
a little	pepper

Courgettes

	olive oil for frying
500 g	courgettes, cut into slices approx. 5 mm thick
¾ tsp	salt
a little	pepper

Toast

8 slice	toast bread, roasted
2 tbsp	capers, drained
a little	basil, leaves torn off

How it's done

Ricotta

Place the ricotta in a measuring cup along with all the other ingredients up to and including the pepper, puree. Add the parmesan, mix, chill.

Courgettes

Heat the oil in a non-stick frying pan. Add the courgettes in batches, fry for approx. 6 mins., stirring occasionally. Remove, season.

Toast

Spread the ricotta mixture over the toast. Top with the courgettes and capers. Garnish with basil.

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