Ingredients portion 10
Ciabatta 6 pieces
Eggplant 200 g
Onions 50 g
Carrots 50 g
Garlic 15 g
Celery stalk 45 g
Vegetable oil 1 tablespoon
Chicken broth 500ml
Chopped coriander 5 g
Ground coriander to taste
Sprats 20 pieces
Artichokes in oil 200g
Extra virgin olive oil 5 tablespoons
Truffle oil 1 teaspoon
Fried onions 10g
Soft goat cheese 50 g
Sun-dried tomatoes 25g
Cucumbers 25 g
Basil 10 g
Shallots 10 g
Anchovies 20 g
Sweet pepper 200g
Pickled rampson 25 g
White wine vinegar 1.5 teaspoons
Cooking instructions 40 minutes + 1 hour
1 For aubergine caviar bruschetta, cut the aubergines in half, salt and season, then rinse. Burn with a gas flame and cut into small cubes. Or, when diced, bake in the oven at 180 degrees for about fifteen minutes.
2 Chop 50 grams each of onion, carrot and tomato, 10 grams of garlic and 30 grams of celery and fry in a tablespoon of vegetable oil. Add the aubergines, pour in the chicken stock and stew until coarsely puréed. Add 5 g chopped coriander, ground coriander, salt and pepper. Leave to cool.
3 Place on the toasted ciabatta slices and top with the sprats.
4 For the marinated artichoke bruschetta, remove the artichokes from the oil and chop in the blender until smooth. Add a tablespoon of olive oil and a teaspoon of truffle oil, salt and pepper and mix together. Spread on toasted ciabatta slices and sprinkle over the crispy fried onions.
5 For the goat cheese bruschetta, cut up the fresh tomatoes (150 g), remove the seeds and core and cut into small cubes. Dice sun-dried tomatoes, cucumber, 15g celery and shallot, finely chop 5g basil and garlic. Season with a tablespoon and a half of olive oil, salt and pepper.
6 Mix the goat’s cheese (shavra) with one and a half tablespoons of olive oil, salt and pepper.
7 Spread the slices of toasted ciabatta with the cheese, arrange the salsa and top with the anchovy.
8 For the pepper and coppa bruschetta, roast the bell peppers with a gas burner or bake them in the oven (15 minutes at 180 degrees). Remove the skin, remove the seeds and cut into narrow strips. Chop the rampson and 5 grams of basil, season with a tablespoon of olive oil and vinegar, season with salt and pepper.
9 Place a sweet pepper on each bruschetta and top with a slice of coppa.