Smoked eggplant, grilled courgette and goat's cheese crostini
( SERVES 18 )
Easy and delicious crostini, the likes of which you've only tasted before in a restaurant. Makes about 18, depending on the size of the bread
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|1 to brush||Olive oil|
|½ tsp||Smoked paprika|
|1 to taste||Salt & freshly ground pepper|
|200 g||Goat's cheese|
- Preheat oven to 200 degC. Slice the bread into thin rounds and brush on both sides with olive oil. Sprinkle over a little salt and bake for about 7 minutes or until golden - watch carefully. Remove from the oven and let cool.
- Over a gas flame or using a barbecue, blacken the skin of the eggplant while turning it with a pair of tongs. Put the eggplant in a bowl and cover with plastic wrap to let steam for 5 minutes. When cool, peel and trim. Puree in a food processor with the garlic, lemon and paprika. Check for seasoning.
- Trim the courgettes, then halve lengthwise and slice finely. Heat olive oil in a pan, then fry the courgette slices on each side until golden.
- To serve, spoon a little of the eggplant onto the crostini, twist the courgette into rounds and place on top. Crumble over a little of the cheese and add a grind of pepper.
Makes about 18, depending on the size of the bread