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Dietary Specials - Gluten Free - it's my choice

crostini with pan fried vegetables

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

ingredients

1 packet of Dietary Specials Brown Ciabatta Rolls
Small aubergine
Garlic - crushed
1 large red pepper, deseeded
Olive oil
1 courgette
15mlsp (1tbsp) balsamic vinegar
115g (4oz) button or chestnut mushrooms
15mlsp(1 tbsp) tomato puree

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/350°F/Gas Mark 4
4. Cut the rolls on the diagonal into 5cm slices. Place the bread slices onto a baking sheet, sprinkle over crushed garlic and drizzle with olive oil. bread is crisp. You may need to turn them over halfway through.
6. Heat a heavy based frying pan; add 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.

quick reference
Serves 16-20
Preparation time: 35 minutes, includes standing time for aubergines
Cooking time: 10-15 minutes
Oven temperature: 180°C/350°F/Gas Mark 4