BRUSCHETTA WITH CAPONATA
This is a wonderful appetizer served over toasted baguette. Any leftovers can be served over pasta with a little bit of feta or goat cheese sprinkled on.
Provided by Abby Girl
Categories < 60 Mins
Time 45m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot; add the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
- To the skillet add the remaining 2 tablespoons oil; add the onion and the celery and cook over moderate heat, stirring, for 5 minutes.
- Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.
- Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
- Make the bruschetta: Preheat the grill. Grill the bread on an oiled rack for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
- Top each toast generously with some of the caponata.
Nutrition Facts : Calories 327.9, Fat 24.3, SaturatedFat 3, Sodium 274.7, Carbohydrate 28.7, Fiber 5.9, Sugar 18.6, Protein 3.8
BRUSCHETTA WITH CAPONATA
Steps:
- Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
- Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
- Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.
GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA
Provided by Bobby Flay
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill to medium-high heat.
- Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
- Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
- Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.
CAPONATA
Here we go...another Rachel Ray recipe. I guess by now...I have to admit...I like her 30 minute recipes! This is a recipe I served for a party and it was a real hit!! I put it in a hollowed out sour dough bread bowl, served with bread cubes and bruschetta (toasted bread) Don't let the quantity of ingredients scare you...it's worth the trouble!
Provided by katie in the UP
Categories Low Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
- Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
- Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.
Nutrition Facts : Calories 145.9, Fat 9.6, SaturatedFat 1, Sodium 366.7, Carbohydrate 15.4, Fiber 4.4, Sugar 8, Protein 2.9
CAPONATA
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Provided by John Torode
Categories Dinner, Starter
Time 1h50m
Number Of Ingredients 12
Steps:
- Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
- When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
More about "bruschetta with caponata food"
CAPONATA BRUSCHETTA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 4 minsCategory Starter
BRUSCHETTA WITH CAPONATA : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
Servings 4Total Time 8 hrs 40 mins
BRUSCHETTA WITH CAPONATA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine EuropeanCategory AppetizerServings 4Total Time 8 hrs 40 mins
BRUSCHETTA WITH OLIVES & RAISINS BY ... - ARCHANA'S KITCHEN
From archanaskitchen.com
EGGPLANT CAPONATA BRUSCHETTA | PURE FLAVOR®
From pure-flavor.com
BRUSCHETTA CAPONATA WITH RAISINS AND PINE NUTS | BOTTEGA ...
From bottega.eu
CLASSIC BRUSCHETTA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CAPONATA BRUSCHETTA RECIPE - YOGA JOURNAL
From yogajournal.com
SICILIAN ORGANIC CAPONATA BRUSCHETTA - CONVIVIA RECIPES
From convivia.it
BRUSCHETTA WITH CAPONATA – RECIPES NETWORK
From recipenet.org
CAPONATA BRUSCHETTA – FILIPPO BERIO | FILIPPO BERIO
From filippoberio.co.uk
MEDITERRANEAN BRUSCHETTA WITH PRAWNS | RECIPE | KITCHEN ...
From kitchenstories.com
BRUSCHETTA DI CAPONATA - COSì ITALIANO
From cosiitaliano.com
EASY TOMATO BRUSCHETTA RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
GRILLED CAPONATA AND OLIVE BRUSCHETTA RECIPE - CDKITCHEN
From cdkitchen.com
EASY CAPONATA RECIPE, SICILIAN-STYLE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CAPONATA-STYLE BRUSCHETTA WITH SOFT-BOILED EGGS
From waitrose.com
EGGPLANT CAPONATA BRUSCHETTA - CHEF SILVIA
From chefsilvia.com
GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH ... - FOOD NETWORK
From foodnetwork.com
CAPONATA-STYLE BRUSCHETTA WITH SOFT-BOILED EGGS
From waitrose.com
SICILIAN CAPONATA RECIPE | GOOD FOOD
From goodfood.com.au
SICILIAN CAPONATA WITH MOZZARELLA BRUSCHETTA RECIPE ...
From ocado.com
BRUSCHETTA WITH CAPONATA - OUR ITALIAN TABLE
From ouritaliantable.com
CAPONATA BRUSCHETTA - MCCORMICK FOR CHEFS
From mccormickforchefs.com
AUTHENTIC SICILIAN CAPONATA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
GRILLED RUSTIC BRUSCHETTA WITH CAPONATA | WOZZ! KITCHEN ...
From wozzkitchencreations.com
EGGPLANT CAPONATA & LABNEH BRUSCHETTA - THE BRICK KITCHEN
From thebrickkitchen.com
CAPONATA, PROSCIUTTO BRUSCHETTA FROM CHEF JOSE HERNANDEZ
From houstonchronicle.com
ITALIAN CAPONATA GOES WITH EVERYTHING! - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
BRUSCHETTA WITH SICILIAN CAPONATA (BRUSCHETTA ALLA ...
From eatyourbooks.com
BRUSCHETTA CAPONATA RELISH - WOZZ! KITCHEN CREATIONS
From wozzkitchencreations.com
CAPONATA BRUSCHETTA
From greatist.com
BRUSCHETTA & TAPENADES - FLORA FINE FOODS
From florafoods.com
BRUSCHETTA AND CROSTINI | FOOD & WINE
From foodandwine.com
BRUSCHETTA WITH CAPONATA ORGANIC RECIPE | NEW ROOTS ORGANICS
From newrootsorganics.com
BRUSCHETTA WITH CAPONATA RECIPE - FOOD NEWS
From foodnewsnews.com
CAPONATA BRUSCHETTA RECIPE - CUISINART.COM
From cuisinart.com
EGGPLANT CAPONATA RECIPE | ITALIAN BRUSCHETTA SPREAD ...
From thisitaliankitchen.com
BRUSCHETTA WITH CAPONATA RECIPE RECIPE
From crecipe.com
BRUSCHETTA WITH CAPONATA
From crecipe.com
CAPONATA BRUSCHETTA - FOOD HUNTER
From hrcook.com
SICILIAN BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love