Cut the mozzarella into slices and refrigerate. Mix the tomato puree with 100ml of water to dilute slightly. Peel the garlic and chop finely. Pluck the leaves from the basil and chop.
Cut the courgette in half lengthways and slice thinly. Fry in olive oil for 3-4 minutes (they should still have a little crunch). Stir in the garlic and basil and season with salt and pepper.
Toast the slices of bread in the oven or grill and spread the tomato puree on top. Heat the mozzarella in a pan for two minutes and place on the bread with the courgettes. Add the ham and cut each bruschetta into small strips.
«You can vary this recipe by using different herbs and cheeses. »