Mediterranean Bruschetta
The recipe for Mediterranean bread, baguette, I have already published, but I also used it for two types of bruschetta that I present to you in this post ... The combination of dried tomatoes, rosemary and thyme in bread immediately inspired me to taste the first bruschetta - Greek salad .. ..sliced kalamata olives, fresh cucumbers, shallots, feta cheese, capers, lemon juice ..... and the second taste was imposed by its simplicity and richness of taste- Eggplant spread .... with salted sardines and capers as decoration .. so let's go in order
Preparation steps
- Bruschette with eggplant spread ... Cut the eggplant into 4 pieces along its entire length. Marinate with pepper, salt, garlic cloves and olive oil. Bake at 180 C.
- Using a fork, separate the eggplant flesh from the peel and put in a mixer and add the sardines, capers, lime juice, olive oil, cayenne pepper, dried tomatoes and finely chopped thyme.
- Combine everything well into a compact mass, season if desired and leave in the fridge for a couple of hours before serving.
- For decoration, roll one sardine, put capers and a little fresh thyme in the middle.
- Greek salad Bruschette - mix finely chopped peeled fresh cucumbers, olives, feta cheese, semi-dried tomatoes, green onion, shallots, salt, pepper, lemon juice, olive oil, capers.
- Garnish with a little fresh rosemary.
Serving
A glass of champagne or a cocktail .... a movie by Julie & Julia with Meryl Streep ... and relax ...
