Caponata On Roasted Garlic Bruschetta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Gourmet, Green, The | 1 | Servings |
INGREDIENTS
| 1 | T | Raisins, soaked overnight |
| 1/2 | Sized aubergine | |
| 1/2 | Red pepper | |
| 1/2 | Yellow pepper | |
| 1/2 | Green pepper | |
| 1 | Courgette | |
| 3 | T | Olive oil |
| 1 | Red onion | |
| 2 | Sticks celery | |
| 2 | T | Honey |
| 2 | T | Balsamic vinegar |
| 1 | T | Pine kernels, toasted |
| Salt and pepper | ||
| 8 | Italian bread, cut into 1/2 | |
| inch | ||
| pieces | ||
| 3 | Garlic cloves, unpeeled | |
| 2 | T | Olive oil |
| 1 | Thin shavings of Parmesan | |
| cheese | ||
| Rocket leaves to garnish |
INSTRUCTIONS
Preheat the oven to 350F. In a small baking dish toss the garlic with half of the olive oil. Roast the garlic in the oven for 30 minutes until very soft and caramelised, cool. Cut the vegetables into small pieces. In a saute pan heat the olive oil and saute the onion until golden. Add the remaining vegetables and cook until slightly brown and tender, over a gentle heat. Add the honey, vinegar and mix with the vegetables and pine kernels. Season, leave to cool to room temperature. Place the bread slices on a baking sheet and bake for 10 minutes until golden and crisp (or alternatively you can toast them). Peel the roasted garlic and mash in a bowl with the remaining 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2201
Calories From Fat: 1197
Total Fat: 135.8g
Cholesterol: 149.7mg
Sodium: 2995.5mg
Potassium: 1070.9mg
Carbohydrates: 177.5g
Fiber: 6.1g
Sugar: 98.3g
Protein: 72.8g