Try these summery crostini for a weekend lunch or for when friends pop over for drinks.
|1 bottle||Olive oil, as much as you need to brush on to crostini|
|1||Baguette, sourdough (Main)|
|½ tsp||Smoked paprika|
|200 g||Goat's cheese (Main)|
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- Preheat oven to 200C. Slice the bread into thin rounds and brush on both sides with olive oil. Sprinkle over a little salt and bake for about 7 minutes or until golden - watch carefully. Remove from the oven and let cool.
- Over a gas flame or using a barbecue, blacken the skin of the eggplant while turning it with a pair of tongs. Put the eggplant in a bowl and cover with plastic wrap to let steam for 5 minutes. When cool, peel and trim. Puree in a food processor with the garlic, lemon and paprika. Check for seasoning.
- Trim the courgettes, then halve lengthwise and slice finely. Heat olive oil in a pan, then fry the courgette slices on each side until golden.
- To serve, spoon a little of the eggplant onto the crostini, twist the courgette into rounds and place on top. Crumble over a little of the cheese and add a grind of pepper.