Tomato breadsticks with aubergine cream Garland of bread with cotechino

A roll of puff pastry is enough to create a delicious appetizer And easy to prepare. THE breadsticks with tomato and aubergine cream they are a tasty recipe for a summer aperitif under the sign of sharing. Fragrant and fragrant, they contain Mediterranean flavors perfect for the summer.

Ingrediants

  • 1 rectangular sheet of puff pastry
  • tomato concentrate
  • Grated Grana Padano
  • 1 clove of garlic
  • 1 large eggplant
  • fresh basil
  • salt
  • extra virgin olive oil

How to prepare: Tomato breadsticks with aubergine cream

Prepare i tomato breadsticks with aubergine cream it’s very simple: just a roll of puff pastry And that’s it. If you prefer to make it at home, follow the basic recipe for puff pastry or quick puff pastry.

Imagination in the kitchen also means starting with a few ingredients, moreover very easy to find as in this case, to bring to the table a rustic and sophisticated snack at the same time. Puff pastry, tomato paste and an eggplant are all it takes to create a delicious appetizer perfect for a homemade aperitif.
THE home made breadsticks I am quick to make and very versatile, they can be created with different flavors and accompanied by the most diverse foods: as in the case of Grissini with black olives and Parma ham. In this recipe, however, they have a fresh tomato scent and are paired with an inviting eggplant cream. For a summer vibe, da happy hour at the sea.

OTHER TASTY RECIPES: Kamut crackers, Crunchy baskets with mortadella mousse, Quick puff pastry as an aperitif

Easy execution Preparation time 15 min Cooking time 1h and 30 min Servings 4

How to prepare: Tomato breadsticks with aubergine cream

Preparation Tomato breadsticks with aubergine cream - Phase 1

Preparation Tomato breadsticks with aubergine cream - Phase 1

Start preparing the recipe for tomato breadsticks from the cream to the accompanying aubergines. Wash the vegetables, dry them and prick them with a wooden stick. Place it on a baking tray lined with parchment paper and cook for about 1 hour in a static oven preheated to 180 ° C. When it is well cooked and soft, take it out of the oven. Being careful not to burn yourself, cut it in half and remove the pulp by hollowing it out with a spoon. Keep it aside.

Preparation Tomato breadsticks with aubergine cream - Phase 2

Preparation Tomato breadsticks with aubergine cream - Phase 2

Now dedicate yourself to the tomato sauce: collect 3 tablespoons of tomato paste in a deep dish, season with a drop of oil, a pinch of salt and add 2 tablespoons of water. Mix well, to obtain a homogeneous mixture.
Take the puff pastry and form the breadsticks: starting from the short side of the rectangle, cut the puff pastry into strips about 2 cm wide.

Preparation Tomato breadsticks with aubergine cream - Phase 3

Preparation Tomato breadsticks with aubergine cream - Phase 3

Wrap the strips of puff pastry on themselves with the help of both hands. Place them at a safe distance on a baking sheet covered with parchment paper: sprinkle them with the concentrate and sprinkle with Grana Padano. Bake the breadsticks in a preheated static oven at 200 ° C for about 20 minutes. Take them out of the oven and let them cool down.

Preparation Tomato breadsticks with aubergine cream - Phase 4

Preparation Tomato breadsticks with aubergine cream - Phase 4

While the breadsticks rest, drain the excess liquid from the now cold eggplant pulp. Blend it together with ½ clove of garlic, a generous swirl of oil, 2 tablespoons of Grana Padano and 5 basil leaves. Serve the aubergine cream in a small bowl together with the breadsticks.

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