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New Zealand Woman’s Weekly - - THIS WEEK IN... -

Caponata br­uschetta

SERVES 4 AS A STARTER 1 egg­plant, about 375g

Sea salt

1 small onion, cut cross­ways

into 1cm- thick slices

5 tbsp ex­tra vir­gin olive oil

1 tomato, de­seeded and

roughly chopped

15 kala­mata olives, pit­ted and

finely chopped

2 tbsp fresh basil leaves,

finely chopped

1 tbsp drained ca­pers

2 tsp bal­samic vine­gar

1 tsp gar­lic, finely chopped Freshly ground black pep­per

8 slices cia­batta or other coarse bread, each about 1cm thick and 10cm wide

125g fresh goat’s

cheese, crum­bled

1 Re­move about 1cm from both ends of the egg­plant.

Cut it cross­ways into 1cm-thick rounds. Rub both sides of the egg­plant slices thor­oughly with salt. Let the slices sit in a colan­der in the sink or over a plate for about 30 min­utes to draw out their bitter juices. Rinse the slices well and pat dry. Lightly brush both sides of the egg­plant and onion slices with the oil.

2 Pre­pare the bar­be­cue for di­rect cook­ing over a medium heat – 180-230°C.

3 Brush the cook­ing grills clean. Bar­be­cue the egg­plant and onion slices over di­rect medium heat for 10-12 min­utes, with the lid closed, un­til well-marked and ten­der, turn­ing once. Re­move from the bar­be­cue.

4 When the egg­plant and onion slices are cool enough to han­dle, coarsely chop and trans­fer them to a bowl. Add the tomato, olives, basil, ca­pers, vine­gar and gar­lic, mix­ing well. Sea­son with salt and pep­per.

5 Bar­be­cue the bread slices over di­rect medium heat for about 1 minute, with the lid closed, or un­til toasted, turn­ing once. Re­move from the heat.

6 Di­vide the goat’s cheese evenly among the bread slices, spread­ing it with a knife. Spoon the caponata over the cheese, again di­vid­ing evenly. Serve at room tem­per­a­ture.

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