Have you had your olive fix for the day?
There’s no better way to satisfy this craving than with delicious olives from Spain. I was recently sent some jars to sample and I developed a simple recipe which is just one of the ways you could enjoy these flavor filled treats.
With the Superbowl just around the corner, I’ve created a healthy recipe to counteract much of the deep fried eats that are synonymous with the big game day. This “Eggplant, Truffle Cheese & Olive” crostini is a real crowd pleaser and easy to put together. Have an Olive day!
Eggplant, Cheese & Olive Crostini
Serves 4
Ingredients
Eggplant dip
Sourdough baguette (any kind of baguette works)
Grated cheese (I used truffled gouda but any cheese will work)
Queen Olives from Spain (haveanoliveday.eu)
Eggplant Dip
2 large eggplants
7-8 cloves of garlic chopped
2 medium onions finely chopped
4 ripe plum tomatoes or ½ cup of tomato paste
1 tbsp vinegar
½ tsp paprika
1 tsp cumin powder
¼ tsp red chilli powder
A cup of chopped cilantro
Salt to taste
METHOD:
- Remove the stems from the eggplants and halve.
- Brush the eggplant tops with olive oil.
- Bake on baking sheet at 350 for about 30 minutes until tender.
- Scoop out the eggplant pulp, roughly chop it and set aside.
- Heat 3-4 tablespoons of olive oil.
- Add chopped garlic.
- Add chopped onions.
- Cook for 5-7 minutes till onions soften.
- Add the chopped tomato or tomato paste.
- Cook covered on low heat for about 15 minutes.
- Add the eggplant pulp to the tomato mixture and mix it all very well.
- Cook for 5 more minutes and add the paprika, cumin, chili and salt.
- Add 2-3 tablespoons of olive oil on top and mix.
- Remove from heat, add 1 tbsp of vinegar and mix well.
- Add cilantro and set aside.
Putting the Crostini together
- Slice the baguette and toast.
- Put a layer of the eggplant dip on the toasted bread.
- Grate some cheese on top.
- Slice some olives and garnish on top.
- Serve immediately.
Disclaimer: This product was complimented to me though the opinions expressed here are my own.
