Aubergine and Cherry Tomato Bruschetta with Green Olive Tapenade

Bruschetta are a versatile lunch to have on a relaxing day. Toasted bread topped with just about anything you can imagine. What’s not to love?
I’ve kept to a Mediterranean theme with mine: pan-fried aubergines and tomatoes with a little bit of salt and garlic, served on an olive tapenade and topped with rocket and pine nuts. Simple and delicious.
Try this recipe first, then you can expand it from there.


Prep time: 15 minutes. Cooking time: 15 minutes.
Make 4-6

Gluten Free
Ingredients:
For the Olive Tapenade:
100g pitted green olives
1 tbsp capers
Handful of fresh basil leaves
1 tsp garlic puree
½ tsp Dijon mustard
1 tbsp lime juice
30g pine nuts
150ml extra virgin olive oil

For the Topping:
2-3 tbsp olive oil
1 aubergine, sliced into rings
10 cherry tomatoes, halved
Pinch salt
½ tsp garlic puree

To Serve:

4-6 slices of your favourite bread.
Handful of fresh rocket leaves
A few pine nuts
A drizzle of olive oil.


Method:
First, put all of your tapenade ingredients into a blender and blend until fairly smooth but still with some consistency to it. Spoon into a container and set aside.
To make the topping, heat the olive oil in a pan and fry the aubergine, in two batches if necessary, until they are browned on both sides and soft, about 8 minutes. You may need to add more olive oil as you go along as aubergines suck it up like it’s going out of style.
Set the aubergines aside and then add a touch more olive oil to the pan. Put the cherry tomatoes in and fry for about 3-4 minutes, flipping them from time to time. You want them softened slightly but not mushy. Add a pinch of salt and the garlic puree and fry for another minute, then turn the heat off the pan.
To serve, toast your bread and spread a couple of teaspoons of tapenade over one side. Top with 3-4 slices of aubergine and the same amount of cherry tomatoes on top of that. Put on a pinch of the rocket leaves, sprinkle on a few pine nuts and then drizzle with olive oil.


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