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Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes https://www.metro.ca/userfiles/image/recipes/croutons-a-la-tapenade-aubergine-grillee-tomates-confites-10139.jpg PT15M PT16M PT31M
In a small saucepan, heat ½ cup (125 mL) olive oil.Add vine tomatoes, thyme, and garlic, then cover.Cook on low heat for 12 minutes, then let cool.In a large bowl, add the eggplant slices, brush with olive oil, season, and set aside.Oil and season the crostinis. Set aside.Grill the eggplant slices for 2 minutes on each side.Repeat for the crostinis.Place on a baking sheet and let cool down.Coarsely chop the eggplant slices, then add to a salad bowl.Add sliced olives, capers, parsley, basil and lemon juice. Season.Serve on crostinis with reduced tomatoes.Garnish with a bit of cheese and grill until cheese is melted.
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sufficient quantity, olive oil 12-16 vine cherry Tomato 1 sprig of thyme 1 garlic clove, finely chopped slices of a medium-sized eggplant (about 1 cm thick) salt and pepper to taste 1 piece of ciabatta baguette, sliced in 4, and cut lengthwise (for 8 crostinis) 1 cup (250 mL) pitted and coarsely chopped mixed olives (black, green, dried, Kalamata) 2 Tbsp. (30 mL) capers 1/2 cup (125 mL) flat-leaf parsley, coarsely chopped 2 Tbsp. (30 mL) fresh basil, chopped 1/4 cup (60 mL) lemon juice 1/3 cup (80 ml) goat cheese (optional)
Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes

Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes

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4
servings
0:15
Preparation
0:16
COOKING
0:31
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • sufficient quantity, olive oil
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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


  • 12-16
    vine cherry Tomato
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    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 1
    sprig of thyme
  • 1
    garlic clove, finely chopped

  • slices of a medium-sized eggplant (about 1 cm thick)
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    EGGPLANTS

    EGGPLANTS

    $1.99 /lb

    PRODUCT OF U.S.A. OR MEXICO 4.39/kg



  • salt and pepper to taste
  • 1
    piece of ciabatta baguette, sliced in 4, and cut lengthwise (for 8 crostinis)
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    DEMPSTER'S WHITE OR WHOLE WHEAT BREAD OR DEMPSTER'S BAGELS

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    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 1 cup
    (250 mL)
    pitted and coarsely chopped mixed olives (black, green, dried, Kalamata)
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    MAILLE MUSTARD

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    235 ml, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    capers
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    UNICO MARINADES

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    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    flat-leaf parsley, coarsely chopped
  • 2 Tbsp.
    (30 mL)
    fresh basil, chopped
  • 1/4 cup
    (60 mL)
    lemon juice
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    SAVE $1.50
    MINUTE MAID JUICE

    MINUTE MAID JUICE

    $1.99 ea.

    8 x 200 ml, SELECTED VARIETIES


  • 1/3 cup
    (80 ml)
    goat cheese (optional)
Imprimer ma sélection

Preparation

In a small saucepan, heat ½ cup (125 mL) olive oil.

Add vine tomatoes, thyme, and garlic, then cover.

Cook on low heat for 12 minutes, then let cool.

In a large bowl, add the eggplant slices, brush with olive oil, season, and set aside.

Oil and season the crostinis. Set aside.

Grill the eggplant slices for 2 minutes on each side.

Repeat for the crostinis.

Place on a baking sheet and let cool down.

Coarsely chop the eggplant slices, then add to a salad bowl.

Add sliced olives, capers, parsley, basil and lemon juice. Season.

Serve on crostinis with reduced tomatoes.

Garnish with a bit of cheese and grill until cheese is melted.

Source : Trois fois par jour

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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