| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Raisins; soaked overnight |
| 1/2 |
md |
Sized aubergine |
| 1/2 |
|
Red pepper |
| 1/2 |
|
Yellow pepper |
| 1/2 |
|
Green pepper |
| 1 |
|
Courgette |
| 3 |
tb |
Olive oil |
| 1 |
|
Red onion |
| 2 |
|
Sticks celery |
| 2 |
tb |
Honey |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Pine kernels; toasted |
|
|
Salt and pepper |
| 8 |
sl |
Italian bread; cut into 1/2 inch |
|
|
; pieces |
| 3 |
|
Garlic cloves; unpeeled |
| 2 |
tb |
Olive oil |
| 1 |
|
Thin shavings of Parmesan cheese |
|
|
Rocket leaves to garnish |
INSTRUCTIONS
BRUSCHETTA
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.
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