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Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes 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.
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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

Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes

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4
servings
0:15
Preparation
0:16
COOKING
0:31
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sufficient quantity, olive oil
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  • 12-16
    vine cherry Tomato
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  • 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)
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  • 1 cup
    (250 mL)
    pitted and coarsely chopped mixed olive (black, green, dried, Kalamata)
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  • 2 Tbsp.
    (30 mL)
    capers
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  • 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)
Imprimer ma sélection

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.

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