Brushetta With Red Pepper Pate And Mediterranean
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Red pepper, quartered and | |
| deseeded | ||
| 1 | Yellow pepper, quartered and | |
| deseeded | ||
| 3 | Baby aubergines, optional | |
| thinly | ||
| sliced lengthways | ||
| 1 | Courgette, thinly sliced | |
| 1 | Clove garlic, crushed | |
| 1 | Tub vegetarian red pepper | |
| pate | ||
| 1 | Fresh basil, leaves torn | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Cut the ciabatta in half lengthways, then each half into 3. Heat 1 tablespoon of the oil in a griddle or frying pan, add the peppers, aubergines if using, and courgette and cook on both sides until golden. Remove from the pan and allow to cool. Add the remaining oil and a crushed clove of garlic to the pan, cook for 1 minute then brush the garlic oil over the cut surface of the ciabatta. Spread over the pate and top with the vegetables. Sprinkle over the torn basil leaves and season to taste. Converted by MC_Buster. NOTES : Delicious crusty ciabatta topped with creamy red pepper pate and colourful griddled vegetables. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 242
Total Fat: 27.3g
Cholesterol: 0mg
Sodium: 294.8mg
Potassium: 330.7mg
Carbohydrates: 10.7g
Fiber: 1.6g
Sugar: <1g
Protein: 1.7g