Feta Crostini with Courgette and Prosciutto

Extract from What Katie Ate at the Weekend by Katie Quinn Davies - published by Saltyard Books.

Use a baguette or other light bread for these - not a sourdough as it will be too heavy. I use a mandoline to thinly slice the courgette: it's a great tool in the kitchen. Remember to cut the prosciutto into bite-sized pieces so they're not too messy to eat.

© Katie Quinn Davies

© Katie Quinn Davies

I large courgette, very finely sliced with a mandoline

finely grated zest and juice of 1 lemon, plus extra juice for cooking, and rest to serve

2 tablespoons olive oil

sea salt and freshly ground black pepper

60g frozen baby peas

1/2 crusty baguette, cut into 12 x 1.5 cm thick slices on the diagonal

1 clove garlic, halved

250g marinated feta, drained

1 handful mint, finely chopped, plus extra leaves to serve

6 thin slices prosciutto, cut into bite-sized pieces

extra virgin olive oil, to serve

Makes 12

Combine the courgette, lemon juice and 1 tablespoon oil in a bowl. Season and set aside for 15 minutes.

Meanwhile, blanch the peas in boiling water with a squeeze of lemon juice added for 30 seconds, then drain and set aside.

Heat a chargrill pan over a medium-high heat. Brush the bread on both sides with the remaining oil, then grill for 1-2 minutes on each side until golden and charred. Rub the bread on one side with the cut-side of the garlic, then set aside.

Drain the courgette, reserving the marinade, and place on the hot grill for 1 minute each side or until tender and lightly charred.

Add the feta, lemon zest and mint to the reserved marinade, season well and combine to a smooth paste. Spread the paste onto the bread slices, and top with prosciutto, courgette and peas. Garnish with extra lemon zest and mint leaves, then drizzle with a little extra virgin olive oil, season and serve.