Crostini with Mediterranean vegetables

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Crostini with Mediterranean vegetables

Dainty bite-sized starters that will complement any drinks party.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Serves: 16 Crostini
Preparation time: 35 minutes, including standing time for aubergines
Cooking time: 10-15 minutes
Oven temperature: 180°C/160°C Fan/ Gas Mark 4

ingredients

1 DS-gluten free brown ciabatta rolls , packet
1 Aubergine , small
Olive Oil ,
2-3 Garlic , cloves, crushed
1 Red Pepper , medium, deseeded
1 Courgette , medium
1tbsp Balsamic Vinegar ,
115g Mushrooms , button or chestnut
1tbsp Tomato Puree ,
Basil , to garnish

method

1. Prepare aubergine by slicing into 2cm slices and sprinkling with salt, leave for 30 minutes; this will draw the water from the vegetable. Rinse and pat dry with kitchen paper, then cube.
2. Cube the courgette and red pepper, quarter the mushrooms.
3. Preheat the oven to 180°C/160°C Fan /Gas Mark 4
4. Cut the ends off the rolls and then cut into four. Place the bread slices onto a baking sheet, sprinkle over crushed garlic and drizzle with olive oil.
5. Place the baking sheet into the oven for 10 minutes or until the bread is crisp. You may need to turn them over halfway through.
6. Heat a heavy based frying pan; add 1 tablespoon of olive oil and heat through, place in all the vegetables and fry for 5 minutes.
7. Mix together the tomato puree and balsamic vinegar, add to the vegetables.
8. Place vegetables on top of the crisped bread and serve immediately, finishing with a few sprigs of basil.