This recipe is arriving on The Food Medic website just in time for any summer entertaining. You can make all 3 variations (and I definitely think you should give them all a go) or you can just pick your favourite. Whichever way you choose to go, your pre dinner snacks are about to be taken up a gear – move that bowl of olives over!
Veggie Canapés
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Ingredients
- 1 large french stick
- extra virgin olive oil
- pinch of salt
- FOR THE MUSHROOM + WALNUT TAPENADE
- 2 garlic cloves, crushed
- 2 tablespoons of extra virgin olive oil
- 1 shallot, diced
- 200g mushrooms, diced
- 40g chopped walnuts
- pinch of salt
- pinch of pepper
- 1⁄2 teaspoon of dried thyme
- 30g black olives, diced
- fresh thyme sprigs to garnish
- FOR THE RATATOUILLE
- 1⁄2 red pepper, diced
- 1⁄2 courgette, diced
- 1⁄2 red onion, diced
- 1⁄2 aubergine, diced
- 1⁄2 yellow pepper, diced
- 1⁄2 tin of chopped tomatoes
- 2 tablespoons of extra virgin olive oil
- pinch of salt
- pinch of pepper
- 1⁄2 teaspoon of Italian seasoning
- FOR THE BRUSCHETTA
- 400g mixed tomatoes, diced
- 1 tablespoon of extra virgin olive oil
- 1 garlic clove, crushed
- fresh basil, to garnish
Instructions
Preheat oven to 180°C/350°F. Thinly slice your French sticks into thin slices and lay them on a baking tray. Drizzle with some olive oil and a pinch of salt, and place in oven to crisp up for approx. 6 minutes before turning over and baking for a further 6 minutes. Keep an eye on them to ensure they don’t burn!
Meanwhile, prepare your mushroom tapenade. Heat a little oil in a pan on medium heat and sauté the diced with the garlic, dried thyme, and diced shallot.
After a few minutes, when the mushrooms and shallots have softened, empty the mixture into a bowl and add the chopped walnuts, black olives, and season to taste. Combine and leave to cool.
Next, prepare your ratatouille. Heat the olive oil in a pan over medium heat and sauté all of the ingredients over for about 10 minutes, or until the veggies have softened. Leave to cool.
Then, prepare your bruschetta by combining all the ingredients, apart from the basil, in a bowl.
To assemble the canapés add your toppings to the cooled bread slices, topping the tapenade ones with fresh thyme sprigs, and the bruschetta ones with fresh basil leaves. Enjoy!
mushroom + walnut tapenade
ratatouille
