This easy, healthy but-so-delicious courgette dip is gorgeous on crostini or pairs beautifully with crisps or cucumber to dunk. Perfect with drinks and the best way to start an evening. Prepare well ahead so it has time to chill – it will keep for 3 days in the fridge.   1. Preheat the oven to … Continue reading "Courgette, garlic & chilli crostini"

This easy, healthy but-so-delicious courgette dip is gorgeous on crostini or pairs beautifully with crisps or cucumber to dunk. Perfect with drinks and the best way to start an evening. Prepare well ahead so it has time to chill – it will keep for 3 days in the fridge.  

1. Preheat the oven to 180˚C. Put the courgettes and garlic cloves in a roasting tin, sprinkle with chilli flakes. Add a tablespoon of olive oil, and the salt and pepper. Mix everything together so the courgettes are coated in the seasoned oil.

2. Roast for about 30 mins until they are soft, making sure they don’t burn.

3. Remove from the oven and allow to cool for a few minutes so that you can handle the garlic. When cool enough, pop the garlic cloves out of their papery skins and put them into a mixing bowl. Add the cooked courgettes, lemon juice, greek yoghurt and a splash of your finest extra virgin olive oil. Blitz using a hand blender. Taste, and season – you may want more lemon juice or olive oil too.     

4. For the crostini, simply thinly slice some sourdough or other good bread, brush with olive oil and cook in a 180˚C oven for 7-10 mins. Allow to cool on a wire rack. These will keep in a tin for at least 3 days.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of Charlotte’s dishes and advice on Facebook @theneedy.greedy