Читать книгу Food from the Sun - Neven Maguire - Страница 10
ОглавлениеServes 4-6
12 thick slices of rustic bread, preferably sourdough
1 garlic clove, peeled and halved
4 tbsp extra-virgin olive oil
Warm grilled breads with various toppings appear all over the Mediterranean, and make the perfect nibble at a drinks party. The key to success with this dish is to use the finest-quality ingredients. Splash out on the best extra-virgin olive oil and get some lovely rustic bread, or if you’re really lucky you might be able to find wood-fired sourdough.
To prepare your bruschetta, preheat the grill to medium or heat a griddle pan and use to toast the slices of bread on both sides. Remove the toast from the heat and immediately rub one side with a piece of garlic.
Drizzle over the olive oil and cut any very large slices of toast in half. Use immediately with a selection of the delicious toppings that follow. Arrange on large serving platters or trays to serve.
Goat’s cheese with fig and onion marmalade
VEGETARIAN
2 tbsp olive oil
3 red onions, peeled and thinly sliced
225g (8oz) ready-to-eat dried figs, finely chopped
2 garlic cloves, peeled and crushed
1 small glass red wine
2 tbsp balsamic vinegar
1 tsp caster sugar
good pinch of chopped fresh thyme
salt and freshly ground black pepper
450g (1lb) goat’s cheese with rind
Heat the olive oil in a large pan and sauté the sliced red onions until softened. Stir in the chopped figs, crushed garlic, red wine and the balsamic vinegar. Simmer for about 10 minutes until most of the liquid has evaporated, then stir in the teaspoon of caster sugar and the thyme. Season to taste and leave to cool completely, then spread onto the prepared bruschetta. Thinly slice the goat’s cheese and arrange on top. Place briefly under the grill until the cheese is lightly melting and brown on top.
Artichoke and Parmesan purée
VEG ETARIAN
300g jar of artichoke hearts in olive oil (or 400g can of artichoke hearts in water)
handful of flat-leaf parsley
50g (2 oz) freshly grated Parmesan cheese
juice of 12 lemon
2 tbsp extra-virgin olive oil salt and freshly ground black pepper
Drain the artichoke hearts and place in a food processor with the flat-leaf parsley, Parmesan cheese and the lemon juice. Blitz to form a smooth paste, then with the motor still running, slowly add the olive oil until well combined. Add salt and pepper to taste, then spread thickly over the prepared bruschetta.
Parma ham-wrapped asparagus with tapenade
12 slices Parma ham
12 asparagus spears, blanched (plunged into boiling water for 1 minute, then rinsed)
For the tapenade
250g (9oz) pitted black olives
juice of 1 lemon
2 tbsp chopped capers
6 anchovy fillets, chopped
1 garlic clove, peeled and crushed
2 tbsp chopped fresh flat-leaf parsley
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
To make a rough-textured tapenade, chop the black olives and mix in a bowl with the lemon juice, capers, anchovy fillets, crushed garlic and the chopped parsley. Season with salt and pepper and add enough olive oil to form a fairly thick paste. Spread each slice of Parma ham with some of the tapenade and then wrap the slices around the blanched asparagus spears. Spread the rest of the tapenade over the prepared bruschetta and put the Parma ham-wrapped asparagus spears on top.
