Ingredients (40 canapés):

• 10 slices of sandwich bread
• 1 medium courgette
• 50 g sesame seeds
• 2 tbsp olive oil
• Salt, pepper, nutmeg (to taste)
• 70 g grated Emmental cheese

Instructions:

• Preheat the grill. Wash and peel the courgettes.
• Dice them and then fry them in the olive oil for around 7 minutes.
• Add the seasoning and nutmeg.
• Once the courgettes are cooked through and lightly golden, taste, and adjust seasoning if necessary.
• Blend using an electric mixer, together with the egg, to obtain a thick purée.
• Spread the sliced bread with a generous layer of the courgette mixture.
• Gently mix together the cheese and sesame seeds.
• Sprinkle over the courgette purée.
• Use a pair of kitchen scissors to cut the bread into quarters, or into any other shape, as preferred.
• Place under the grill for 15 minutes, until golden.

You can also use frozen courgette slices. Use them in the same way as the fresh courgettes in the recipe; there is no need to defrost in advance – simply increase the cooking time to 20 minutes.