- Servings : 6
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 20m
- 1 tbsp olive oil
- 4 carrots, cut and peeled into ribbons
- 6 baby marrows, cut and peeled into ribbons
- 1⁄2 tsp mixed herbs
- salt and freshly ground black pepper
- 200g cream cheese
- 1 French loaf, sliced and toasted
- fresh basil leaves
Heat the olive oil in a frying pan and add the carrots and baby marrow. Add the mixed herbs and season with salt and freshly ground black pepper. Lightly fry until the carrot and baby marrow are cooked through, but still al dente.
Spread 1 tablespoon of cream cheese onto each bruschetta. Arrange the cooked vegetables on top of the cheese and garnish with fresh basil.