Bruschetta Two Ways
Photography by Aaron McLean.
Use a good quality bread for the base of these bruschetta. Slice the bread 1 cm thick and lightly brush both sides with olive oil. Chargrill until golden and crisp then rub one side with a cut clove of garlic. Top with the following:
INGREDIENTS
Grilled eggplant with feta, chilli, mint and pine nuts
8 slices ciabatta bread, prepared as above
100 grams soft feta cheese
2 tablespoons pine nuts, roasted
Eggplant
1 large oval purple eggplant
olive oil
Dressing
1/3 cup olive oil
1 clove garlic, crushed
2 tablespoons lemon juice
¼ cup mint, packed
1 long red chilli, seeded and finely sliced
sea salt and freshly ground pepper
Roasted capsicum, tomatoes, capers and anchovies
4 large slices sourdough bread, prepared as above
2 each red and yellow capsicum
10 cherry tomatoes, quartered
2 tablespoons olive oil
1 tablespoon sherry or red wine vinegar
1 tablespoon capers
1 clove garlic, crushed
2 tablespoons ripped basil
8 anchovies
sea salt and freshly ground pepper
METHOD
Grilled eggplant with feta, chilli, mint and pine nuts: Preheat a barbecue or ridged grill until hot.
Eggplant: Slice the eggplant into 1 cm thick rounds, brush both sides with olive oil and season with salt and pepper. Grill until golden and tender but not falling apart, turning once during cooking. Cool.
Dressing: Put the olive oil, garlic, lemon juice and mint in a food processor and process until smooth. Season, tip into a large bowl and stir in the chilli and pine nuts.
To assemble: Spread the grilled ciabatta with feta. Toss the eggplant and dressing together and place a small stack on each toast. Garnish with extra mint if desired. Makes 8 pieces
Roasted capsicum, tomatoes, capers and anchovies: Preheat the oven to 200˚C.
Put the capsicums on a baking tray and roast until tender. When cool, peel, seed and thinly slice.
Place in a bowl with all the remaining ingredients except the anchovies and toss to combine. Season.
To assemble: Cut the slices of sourdough in half on the diagonal. Top each with a spoonful of capsicum salad and drape an anchovy over the top. Makes 8 pieces
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