Simple and oh-so tasty! Perfect for a light lunch or a supper starter.
Preparation 10 mins
Cooking 10 mins
1 tbsp Lyle’s Black Treacle
3 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
4 thick slices of sourdough or rustic-style bread
2 large courgettes, sliced diagonally
200g roasted peppers (from a jar), drained
Few shaves of Parmesan cheese
Freshly ground black pepper
Basil or parsley sprigs, to garnish
1. Preheat a char-grill pan or the grill.
2. Mix together the Lyle’s Black Treacle, olive oil, lemon juice and garlic. Lightly brush the slices of bread with this mixture, then char-grill or grill the bread on both sides.
3. Brush the courgette slices with the glaze and char-grill or grill them until tender (about 1 minute per side). Arrange them on the slices of bread with torn-up strips of roasted pepper.
4. Finish off with shaves of Parmesan cheese, a little black pepper and some basil leaves or parsley sprigs. Drizzle with the remaining glaze, then serve.
Cook’s tip: Char-grill or grill 4 small bunches of cherry tomatoes on the vine and serve them on top of the bruschetta, if you like.
Recipes created using Lyle’s Black Treacle. For more delicious recipe inspiration visit www.lylesgoldensyrup.com