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Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes
2014-07-16
https://www.metro.ca/userfiles/image/recipes/croutons-a-la-tapenade-aubergine-grillee-tomates-confites-10139.jpg
PT15M
PT16M
PT31M
In a small saucepan, heat ½ cup (125 mL) olive oil.Add vine tomatoes, thyme, and garlic, then cover.Cook on low heat for 12 minutes, then let cool.In a large bowl, add the eggplant slices, brush with olive oil, season, and set aside.Oil and season the crostinis. Set aside.Grill the eggplant slices for 2 minutes on each side.Repeat for the crostinis.Place on a baking sheet and let cool down.Coarsely chop the eggplant slices, then add to a salad bowl.Add sliced olives, capers, parsley, basil and lemon juice. Season.Serve on crostinis with reduced tomatoes.Garnish with a bit of cheese and grill until cheese is melted.
4
Trois fois par jour
0
0
0
0
sufficient quantity, olive oil
12-16 vine cherry Tomato
1 sprig of thyme
1 garlic clove, finely chopped
slices of a medium-sized eggplant (about 1 cm thick)
salt and pepper to taste
1 piece of ciabatta baguette, sliced in 4, and cut lengthwise (for 8 crostinis)
1 cup (250 mL) pitted and coarsely chopped mixed olive (black, green, dried, Kalamata)
2 Tbsp. (30 mL) capers
1/2 cup (125 mL) flat-leaf parsley, coarsely chopped
2 Tbsp. (30 mL) fresh basil, chopped
1/4 cup (60 mL) lemon juice
1/3 cup (80 ml) goat cheese (optional)
Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes
4
servings
0:15
Preparation
0:16
COOKING
0:31
TOTAL TIME
Ingredients
-
sufficient quantity, olive oil
-
12-16
vine cherry Tomato
-
1
sprig of thyme
-
1
garlic clove, finely chopped
-
slices of a medium-sized eggplant (about 1 cm thick)
-
salt and pepper to taste
-
1
piece of ciabatta baguette, sliced in 4, and cut lengthwise (for 8 crostinis)
-
1 cup
(250 mL)pitted and coarsely chopped mixed olive (black, green, dried, Kalamata)
-
2 Tbsp.
(30 mL)capers
-
1/2 cup
(125 mL)flat-leaf parsley, coarsely chopped
-
2 Tbsp.
(30 mL)fresh basil, chopped
-
1/4 cup
(60 mL)lemon juice
-
1/3 cup
(80 ml)goat cheese (optional)
Preparation
In a small saucepan, heat ½ cup (125 mL) olive oil.
Add vine tomatoes, thyme, and garlic, then cover.
Cook on low heat for 12 minutes, then let cool.
In a large bowl, add the eggplant slices, brush with olive oil, season, and set aside.
Oil and season the crostinis. Set aside.
Grill the eggplant slices for 2 minutes on each side.
Repeat for the crostinis.
Place on a baking sheet and let cool down.
Coarsely chop the eggplant slices, then add to a salad bowl.
Add sliced olives, capers, parsley, basil and lemon juice. Season.
Serve on crostinis with reduced tomatoes.
Garnish with a bit of cheese and grill until cheese is melted.
Source :
Trois fois par jour
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
