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Receta Caponata On Roasted Garlic Bruschetta
by Global Cookbook

Caponata On Roasted Garlic Bruschetta
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Ingredientes

  • 1 Tbsp. Raisins, soaked overnight
  • 1/2 med Sized aubergine
  • 1/2 x Red pepper
  • 1/2 x Yellow pepper
  • 1/2 x Green pepper
  • 1 x Courgette
  • 3 Tbsp. Extra virgin olive oil
  • 1 x Red onion
  • 2 stk celery
  • 2 Tbsp. Honey
  • 2 Tbsp. Balsamic vinegar
  • 1 Tbsp. Pine kernels, toasted Salt and pepper
  • 8 slc Italian bread, cut into 1/2 inch pcs
  • 3 x Garlic cloves, unpeeled
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Thin shavings of Parmesan cheese Rocket leaves to garnish

Direcciones

  1. Preheat the oven to 350F.
  2. In a small baking dish toss the garlic with half of the extra virgin olive oil.
  3. Roast the garlic in the oven for 30 min till very soft and caramelised, cold.
  4. Cut the vegetables into small pcs. In a saute/fry pan heat the extra virgin olive oil and saute/fry the onion till golden brown. Add in the remaining vegetables and cook till slightly brown and tender, over a gentle heat. Add in the honey, vinegar and mix with the vegetables and pine kernels. Season, leave to cold to room temperature.
  5. Place the bread slices on a baking sheet and bake for 10 min till golden brown and crisp (or possibly alternatively you can toast them).
  6. Peel the roasted garlic and mash in a bowl with the remaining extra virgin olive oil. Spread the mashed garlic over the bread slices, place on individual serving plates. Scatter over the Parmesan shavings and served garnished with rocket leaves.