Lemon Ricotta Courgette Canapes

This is fiddly but simple.  Follow the ricotta recipe if you can’t find fresh ricotta, and then read on.

Ingredients
olive oil
1 courgette
Salt
125g ricotta
1 clove garlic
Mild salt flakes such as Maldon sea salt
zest of an unwaxed organic lemon

1.  If you have a mandolin, use it to slice the courgettes extremely thinly – I did mine on the 1/4 cm setting.  If not, be supersonically careful with a very sharp knife. (not meaning to state the obvious but I ended up having a finger operated on due to not being careful)
2.  Put some olive oil in a frying pan and sizzle the courgettes, in it until they are slightly cooked, so just for a minute. Remove onto kitchen paper.

3.  Mix the remaining ingredients and season to taste with lemon zest and salt.
4.  Place a teaspoonful at one end of the courgette slice.
5.  Roll it up very carefully.  I made these the day before, storing them in the fridge and bringing them to nearer room temperature before serving.