Charred White Courgette & Miso Pâté Crostini

Velvety charred courgette and miso pâté served over garlicky toasted crostini.

• 1 medium white/pale courgette (200–250g), sliced into 1cm rounds
• 1 stale baguette, cut into 1.5cm rounds
• 1 garlic clove, halved (for rubbing toast)
• 1 small garlic clove, finely grated
• 2 tbsp neutral oil (divided)
• 1.5 tbsp white miso paste (or 1 tbsp red/awase miso)
• 1 tbsp toasted sesame oil
• 1 tsp rice vinegar
• 0.5 tsp soy sauce
• 2 tbsp extra virgin olive oil
• 1–2 tbsp hot water (as needed)
• 1 tsp toasted sesame seeds (optional garnish)
• Pinch of shichimi togarashi (optional garnish)
• Pinch of salt

1. Toss 200–250g sliced white courgette with 1 tbsp neutral oil and a pinch of salt.
2. Cook in a hot skillet over medium-high heat for 3–4 minutes per side until tender and deeply charred, then let cool for 3 minutes.
3. Brush baguette slices with the remaining 1 tbsp neutral oil.
4. Crisp in the air fryer at 190°C for 3–4 minutes (or in oven at 200°C for 6–8 mins).
5. Rub the warm cut side with the halved garlic clove.
6. Add 1 tbsp toasted sesame oil, 1 tsp rice vinegar, 0.5 tsp soy sauce, 2 tbsp extra virgin olive oil, 1.5 tbsp white miso paste, 1 small grated garlic clove, and the charred courgettes into the blender jar.
7. Run on Speed 1 then ramp up to Speed 5 for 20–30 seconds, adding 1–2 tbsp hot water if needed until velvety smooth.
8. Spoon generous dollops over the toasted crostini.
9. Garnish with 1 tsp toasted sesame seeds and shichimi togarashi.

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