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✓ Easiest Way to Make Appetizing Caponata, Grilled Bread and Shaved Pecorino

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Caponata, Grilled Bread and Shaved Pecorino. Build a charcoal fire or preheat a gas grill. Thread the onion slices onto the skewers Remove from the heat, stir in the basil and season to taste with salt; set aside. Brush the cut sides of the baguette with olive oil and grill, covered, over.

These elegant grilled toast starters are perfect for cocktail parties. Put under the broiler or grill until golden. Smear the bean paste onto the bread. You can cook Caponata, Grilled Bread and Shaved Pecorino using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Caponata, Grilled Bread and Shaved Pecorino

  1. Prepare 1/4 cup of olive oil.
  2. You need 1 of medium sweet onion, 1/4" cut pieces.
  3. It's 1 of celery stalk, 1/4"pieces.
  4. You need 4 of garlic cloves, minced.
  5. Prepare 3 of anchovies or 1 teaspoon paste.
  6. It's 1 of red bell pepper, diced.
  7. Prepare 1 of large eggplant, diced.
  8. Prepare 1 can (14.5 oz) of Italian crushed tomatoes.
  9. Prepare 3 tablespoons of red wine vinegar.
  10. It's 1/4 cup of packed light brown sugar.
  11. Prepare 3 tablespoons of capers, rinsed.
  12. Prepare 1/2 cup of golden raisins.
  13. Prepare 1/2 cup of black olives.
  14. You need 1/3 cup of chopped basil.
  15. Prepare of sea salt and ground pepper.
  16. It's 1 of large baguette or rustic loaf.
  17. It's of toasted pine nuts.
  18. Prepare of Pecorino cheese, shaved.

Shave the pecorino romano cheese using a vegetable peeler and place on top of the. Caponata is a wonderful Italian eggplant relish that can be used as a spread on bread, a dip for breadsticks, or a sauce to toss with pasta. There are as many recipes for eggplant caponata as there are cooks! There are two main approaches for preparing it — finely chopped and used as a relish on.

Caponata, Grilled Bread and Shaved Pecorino step by step

  1. Add olive oil to large skillet or dutch oven over medium high heat. When oil shimmers, add onion and celery and saute till golden brown around edges..
  2. Reduce heat to medium and add garlic, anchovies, bell peppers, and eggplant. Stir occasionally until eggplant almost falls apart, about 10 minutes..
  3. Add tomatoes and bring to simmer, partially covered until tomatoes are reduced and darken, about 10 minutes. Stir in vinegar, sugar, capers, raisins and olives. Simmer uncovered until thickens, about 10 minutes, add salt and pepper. Transfer to bowl and let cool..
  4. Preheat grill to medium high. Cut bread into 1 inch diagonal slices. Lightly coat bread with olive oil and season with salt and pepper. Grill each slice until charred around edges, about 4 minutes a slide. Remove and rub with garlic..
  5. Top each slice with heaping tablespoon of caponata, drizzle with olive oil and garnish with pine nuts and shaved Pecorino cheese..

This caponata flatbread is packed with summer's best fruits and vegetables. Heat barbecue or grill to medium heat. Drain marinade off the radicchio into a small bowl. Place the radicchio on the grill, season with salt and pepper. It's addictive spread on toasted bread but is also perfect served with crudités.

Tag : bread, grilled
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