Summer bruschetta

METHOD:

1. To make the ricotta, pour milk into a saucepan. Bring milk up to 85 degrees (just before it boils) then add lemon juice which will split the milk

2. Give one stir, leave it for 5 minutes then strain the milk (catch the whey to use later – we like to cook potatoes in ours!)

3. 500 ml milk will curdle with the juice of 1 lemon

4. Heat the olive oil in a large frying pan and pan fry the baby squash with a teaspoon of crushed garlic until crisp

5. Remove the squash and in the same pan, lightly pan-fry the bread on both sides in the oil from the squash until crisp and golden brown. Remove from the pan and rub the crisp bruschetta with fresh garlic

6. Place bruschetta on the serving plate, spoon on ricotta, add parsley, mint and rocket on top with sautéed squash and grated pecorino

Recipe presented by Smeg