Lemon Ricotta Courgette Canapes

Posted in - Recipes on May 29th 2014 0 Comments

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


olive oil
1 courgette
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.


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