Caponata Bruschetta
Topping garlic toasts with sweet and sour caponata, these bruschetta have a distinctly Sicilian twist and are sure to become a party favourite!
Ingredients
- 70 g (½ cup) pine nuts
- 1 small baguette sliced into 12 centimetre-thick pieces
- 1 clove garlic peeled and left whole
- 1 small eggplant diced
- 1 small red pepper diced,
- 1-2 large shallots finely diced
- 2 stalks celery sliced
- 6 cloves garlic minced
- 2 tbsp brined capers drained and rinsed
- 30 g (¼ cup) raisins or sultanas
- 1 tbsp tomato paste
- ¼ tsp cinnamon
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tbsp flat-leaf parsley chopped
Instructions
- Preheat oven to 190°C/375°F. Place pine nuts on a rimmed baking sheet and move to oven. Toast until fragrant and golden, about 5-10 minutes. Make sure to check them at 1-minute intervals after the 5-minute mark to avoid burning. Remove from oven, transfer to a dish and set aside.
- On the same baking sheet. arrange the bread slices so the flat side is facing down. Drizzle both sides with 1 tablespoon of olive oil and toast in the oven for 10 minutes, until dry and golden. Rub each slice of bread with the peeled garlic clove. Set aside.
- Meanwhile, add 60ml (1/4 cup) of extra virgin olive oil to a large skillet (I like cast iron). Set over medium heat and, once shimmering, add the eggplant along with 1/2 teaspoon of salt. Cook, stirring frequently, until softened and the eggplants have reduced in size considerably, about 5-7 minutes.
- Add the pepper, shallots and celery. Toss to combine and cook, stirring frequently, until all the vegetables are softened and cohesive, about 10 minutes.
- Add the minced garlic, capers, raisins, tomato paste, cinnamon and toasted pine nuts. Stir to combine and cook for 2-3 minutes, until the raisins are plump and the garlic is fragrant.
- Stir in the balsamic vinegar and honey. Cook for a minute or two, just to reduce the sharpness of the vinegar. Remove from the heat and stir in the parsley. Allow to cool for 5 to 10 minutes.
- Evenly spoon the caponata over the prepared garlic toasts. Serve hot or at room temperature.
Video
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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