Bruschetta with aubergine cream, peppers, olives and capers Garland of bread with cotechino

An essential dish when you want to organize a delicious aperitif, with friends or family: le bruschetta with aubergine cream, peppers, olives and capers I’m a vegetarian recipe ideal forsummer, to be enjoyed with a cool Spritz or a glass of wine!

Ingrediants

  • 2 small purple eggplants
  • 2 red peppers
  • 3 slices of rustic bread
  • 1 clove of garlic
  • extravirgin olive oil
  • dried oregano
  • salt
  • pepper
  • Taggiasca olives
  • capers

The bruschetta are always a winning idea foraperitif. They are perfect both alone and enjoyed in accompaniment to a good meal wine glass or a Spritz, to start an evening with friends in the name of conviviality.

Everyone with bruschetta can play with their imagination, always creating different combinations. It starts from the classic Bruschetta al pomodoro to get to recipes more original, such as Bruschetta with salmon, gherkins and yogurt or Crostini with apples, brie and honey.

These bruschetta with aubergine cream, peppers, olives and capers I’m a vegetarian recipe which enhances two seasonal vegetables that are well suited to be combined. Peppers And eggplant Yes found in many recipes: from that of Mixed vegetables baked in Sicilian Canazzo, passing through a more traditional side dish of grilled vegetables.

If you are organizing a aperitif at home you can combine with these greedy bruschetta some of these 25 recipes ready in less than an hour.

OTHER TASTY RECIPES: Bruschetta with marinated sardines, Pizza stuffed with vegetables, Peppers in crust

How to prepare: Bruschetta with aubergine cream, peppers, olives and capers

Easy execution Preparation time 15 min Cooking time 30 min Servings 2 – 4

How to prepare: Bruschetta with aubergine cream, peppers, olives and capers

Preparation Bruschetta with aubergine cream, peppers, olives and capers - Phase 1

Preparation Bruschetta with aubergine cream, peppers, olives and capers - Phase 1

To prepare the bruschetta with aubergine and pepper cream, bring the oven to 200 °. Wash and dry the peppers and aubergines, then divide the latter in half and arrange them on a baking sheet lined with parchment paper. Lightly oil the two vegetables on the surface, put them in the oven and cook for about 30 minutes. Remove from the oven, let the vegetables cool, take the pulp of the aubergines with a spoon and peel the pepper, then cut it first into strips and then into smaller pieces. Transfer everything to the glass of the blender together with the peeled clove of garlic, a little dried oregano, two tablespoons of oil. Salt and pepper. Blend everything until you get a homogeneous cream.

Preparation Bruschetta with aubergine cream, peppers, olives and capers - Phase 2

Preparation Bruschetta with aubergine cream, peppers, olives and capers - Phase 2

Take the three slices of rustic bread, cut them in half. Put them on a baking sheet lined with parchment paper, brush the surface with a little oil and toast them in the oven. Remove from the oven, let cool for a few minutes. Spread the aubergine and pepper cream on the slices of bread. Complete with the olives and capers to taste and serve the bruschetta.

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