Caponata on Roasted Garlic Bruschetta

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1/2 eggplant
3 peppers, seeded
1 zucchini
2 celery sticks
1 red onion, sliced
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon raisins, soaked
1 tablespoon pine nuts, toasted
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
3 garlic cloves, unpeeled
5 tablespoons olive oil
8 slices Italian bread
2 tablespoons parmesan cheese
8 basil leaves
4 arugula leaves

Preheat oven to 400 degrees F.

In a small, ovenproof dish, toss the garlic in 1 tablespoon of olive oil and roast for 30 minutes, until soft and caramelized, then set aside.

Cut the vegetables into 1/2 inch pieces. In a pan, heat 2 tablespoons of olive oil and sauté the onion for 5 minutes over medium heat, until golden. Add the remaining vegetables and cook over low heat for about 10 minutes until tender. Stir in the remaining ingredients and season.

Brush the bread slices with the remaining oil and bake for 10 minutes, until golden.

Squeeze the roasted garlic out of its skin and spread over the toast, then pile on the vegetables. Top with Parmesan, basil, and arugula.

Special Instructions:

Soak raisins overnight in water for best results.

This recipe serves: 4

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