Roasted chilli, zucchini and ricotta crostinithree long red chillies olive oil, for drizzling twelve slices sourdough baguette (or any  crusty bread you like)   one clove garlic, halved two hundred grams ricotta one zucchini, thinly sliced  twelve pieces prosciutto one cup mint leaves sea salt and cracked black pepper one// Preheat oven to two hundred degrees. Place the chillies on a small baking tray and drizzle with oil. Roast for ten minutes or until the skins have split. Allow to cool completely. Remove the skins and seeds and finely chop. two// Heat a char-grill pan over high-heat. Drizzle the bread with oil and rub with the garlic. Cook for one-two minutes each side or until charred. three// Spread the bread with the ricotta, top with the zucchini, prosciutto, mint leaves and the chopped chilli and drizzle with oil. Sprinkle with salt and pepper.  Serves four-six. 

Sep 9 -

Roasted chilli, zucchini and ricotta crostini

three long red chillies

olive oil, for drizzling

twelve slices sourdough baguette (or any  crusty bread you like)  

one clove garlic, halved

two hundred grams ricotta

one zucchini, thinly sliced 

twelve pieces prosciutto

one cup mint leaves

sea salt and cracked black pepper 

one// Preheat oven to two hundred degrees. Place the chillies on a small baking tray and drizzle with oil. Roast for ten minutes or until the skins have split. Allow to cool completely. Remove the skins and seeds and finely chop.

two// Heat a char-grill pan over high-heat. Drizzle the bread with oil and rub with the garlic. Cook for one-two minutes each side or until charred.

three// Spread the bread with the ricotta, top with the zucchini, prosciutto, mint leaves and the chopped chilli and drizzle with oil. Sprinkle with salt and pepper. 

Serves four-six. 

n. Every day, every meal vb. Written by two food makers Stephanie and Emily