- Buffet, Canapés & Light Bites
Griddled Rustic Focaccia, bruschetta style, topped with smoky aubergine smash
1 rustic Focaccia, cut into squares
For the aubergine mash
1 slice of focaccia
2 medium aubergines
3 garlic cloves, crushed
Juice of ½ lemon
3 tbsp olive oil
2 tsp smoked rapeseed oil
For the tomato and pepper jam
2 tbsp olive oil
300g cherry tomatoes, halved
2 Romaro peppers, halved, deseeded and roasted
1 ½ tbsp balsamic vinegar
For the basil and pine nut oil
1 large bunch basil
50g pine nuts, toasted
100ml olive oil
Extra basil for serving
Preheat the oven to 200C, 400F, gas 6.
Lightly prick the aubergines with a fork. Rub with a little oil and place on a baking sheet, Bake for 35-40 minutes until the skins are wrinkled and the flesh is soft.
Soak the focaccia slice in cold water and squeeze out. Set to one side.
Cut the aubergines in half lengthways and using a spoon, scoop out the flesh into a food processor with the bread, garlic, lemon and oils. Whiz until smooth and creamy. Season to taste.
Dry fry the focaccia squares in a griddle pan until lightly toasted.
Meanwhile, heat the oil in a frying pan, add the tomatoes and toss over a high heat for 30 seconds. Add the peppers and toss for a further minute. Add the vinegar, toss well and season to taste.
To make the basil and pine nut oil. Simply whiz together all the ingredients in a food processor until smooth. Season to taste.
Arrange the toasted focaccia on a serving board and top each with the smoked aubergine mash. Scatter over the tomato and pepper jam and a scattering of basil leaves. Serve with basil and pine nut oil.