Italian crostini with summer vegetables
For your next party, opt for this Italian crostini recipe with summer vegetables as your canapes.
1. Prepare the vegetables: cut the eggplants and place in a colander. Sprinkle with fine salt and leave for at least 1 hour.
2. Chop the onion and fry in a saucepan with 1 tablespoon of olive oil. Add the diced peppers and leave to saute for a few minutes.
3. In a saucepan, place the celery cut into sections, the peeled and diced tomatoes and the sugar. Season with salt and pepper. Leave to cook over medium heat until the sauce is reduced and thickened. Incorporate the capers. Keep warm and set aside.
4. When the eggplants have lost their water, rinse and dry with a clean cloth. In a second saucepan, pour olive oil and add the diced eggplants. Salt and cook eggplants to tenderfor 30 minutes over medium heat.
5. Pour the tomato mixture into the saucepan and stir well over low heat. Add the vinegar and leave to evaporate. Add the chopped parsley. Transfer in a dish and leave to cool.
6. Toast the slices of baguette and rub it lightly with a peeled garlic clove. Spread the vegetables on the bread. Serve the crostini immediately.
Photo credit : Sucré Salé
