Sometimes, I wish I would spend the entire Summer eating only salads, chilled soups and fresh fruit. Alas, an Irish Summer does require a few hotter dishes here and there for cooler days. Fortunately, there are plenty of recipes using Summer fruit and vegetables. One can dream of a wonderful ratatouille tarte tatin for example or just heating that chilled courgette soup and topping it with fried bacon bits and croutons, and then finish with delicious apricot halves with almond crumble. A croque-monsieur is also an easy way to go. But what about adapting it to the season?
I already shared my version of the croque-monsieur (with Irish ingredients) on the blog but I thought I would reuse it, this time with different cheeses and roasted courgette slices in lieu of ham.
I already shared my version of the croque-monsieur (with Irish ingredients) on the blog but I thought I would reuse it, this time with different cheeses and roasted courgette slices in lieu of ham.
What I like about this recipe is that you can play around with the ingredients a bit. Why not try a different type of sliced bread like sourdough or wholemeal? I picked Comté and gruyère for the cheeses but you can also combine other ones (as long as they melt nicely). You could also add some ham in with the roasted courgette for a full croque-monsieur-courgette situation. E. even suggested replacing the courgette slices with a nice layer of ratatouille, which I am honestly very tempted to try soon.
What are your favourite Summer dishes to make when the weather cools down?
What are your favourite Summer dishes to make when the weather cools down?
*Scroll down for the croque-courgette recipe*
Croque-courgette Recipe (Vegetarian)
Ingredients (for two people)
For the roasted courgette slices
1 or 2 courgettes* (sliced lengthways, about 5mm thick, and patted dry with kitchen paper)
olive oil
coarse sea salt
herbes de Provence (a blend of dried rosemary, thyme, oregano and savory)
For the rest
4 slices of bread
50g grated Comté cheese**
50 grated gruyère cheese**
75g double cream
softened butter (optional)
pepper
1. Preheat the oven to 200°C (180°C fan). Put some greaseproof paper on a baking tray. Spread the courgette slices on it and brush with the olive oil then sprinkle with the salt and herbes de Provence. Put on the middle shelf of the oven and cook for 25 to 30 minutes.
2. While the courgettes are roasting, prepare the cheese mixture by putting the grated cheeses and cream in a bowl and combining them together.
3. Once the courgette slices are roasted, set them aside and raise the oven to 220°C (200°C fan). To build the croque-courgette, put one slice of bread on a baking tray (I just reused the tray I had for the courgettes), spread it with butter if you want (I did not but it's a matter of taste), layer half the courgette slices, add another slice of bread and spread the cheese/cream mixture on top. Sprinkle some pepper to season et voilà! Repeat with the second croque-courgette and put on the upper shelf of the oven. Cook for 10 or until the cheese is golden and bubbling.
Serve with a side salad or even maybe a portion of delicious ratatouille.
Notes:
* Use only one courgette if you prefer a thin layer inside the bread (which is what I did to match the thickness of the ham I would use for a regular croque-monsieur).
** Feel free to play with a combination of cheeses wherever you are (I know Comté and gruyère are not available everywhere). For a vegetarian version, there are some delicious options that do not use animal rennets.
Bon appétit!
Ingredients (for two people)
For the roasted courgette slices
1 or 2 courgettes* (sliced lengthways, about 5mm thick, and patted dry with kitchen paper)
olive oil
coarse sea salt
herbes de Provence (a blend of dried rosemary, thyme, oregano and savory)
For the rest
4 slices of bread
50g grated Comté cheese**
50 grated gruyère cheese**
75g double cream
softened butter (optional)
pepper
1. Preheat the oven to 200°C (180°C fan). Put some greaseproof paper on a baking tray. Spread the courgette slices on it and brush with the olive oil then sprinkle with the salt and herbes de Provence. Put on the middle shelf of the oven and cook for 25 to 30 minutes.
2. While the courgettes are roasting, prepare the cheese mixture by putting the grated cheeses and cream in a bowl and combining them together.
3. Once the courgette slices are roasted, set them aside and raise the oven to 220°C (200°C fan). To build the croque-courgette, put one slice of bread on a baking tray (I just reused the tray I had for the courgettes), spread it with butter if you want (I did not but it's a matter of taste), layer half the courgette slices, add another slice of bread and spread the cheese/cream mixture on top. Sprinkle some pepper to season et voilà! Repeat with the second croque-courgette and put on the upper shelf of the oven. Cook for 10 or until the cheese is golden and bubbling.
Serve with a side salad or even maybe a portion of delicious ratatouille.
Notes:
* Use only one courgette if you prefer a thin layer inside the bread (which is what I did to match the thickness of the ham I would use for a regular croque-monsieur).
** Feel free to play with a combination of cheeses wherever you are (I know Comté and gruyère are not available everywhere). For a vegetarian version, there are some delicious options that do not use animal rennets.
Bon appétit!
