Food & Drinks

Bruschetta with Caponata


Bruschetta with Caponata

Caponat a, a sweet and sour eggplant appet izer, can be found in most supermarket s next t o t he olives. T hough
opt ional, a garnish of fragrant t oast ed pine nut s and fresh basil will prevent even your most discerning guest s
from guessing t hat t he caponat a came out of a jar. T he recommended Gluten-Free Brown Ciabatta Bread is
vegan; t hough equally delicious on Glut en-Free It alian Bread, not e t hat t he lat t er cont ains egg whit es.


  • 1 (7.5-ounce) jar gluten-free caponata (about 1 cup)
  • 2 tablespoons finely chopped fresh basil
  • 1/2 loaf Gluten-Free Brown Ciabatta Bread, cut into about 10 (3/8-inch thick) slices, toasted
    until nicely browned, or about 4 ounces of other gluten-free Italian-style bread
  • 1 garlic clove, halved
  • Toasted pine nuts, for garnish (optional)
  • Shredded fresh basil, for garnish (optional)

In a small bowl, mix the caponata and chopped basil until thoroughly combined. Rub the toasted bread
slices on one side with the flat sides of the garlic halves. Top the garlic-rubbed side of each slice with
about 11/2 tablespoons of the caponata. Garnish with the pine nuts and shredded basil, if using, and
serve at room temperature.

PER SERVING (per appet izer): Calories 54; Prot ein 2g; Tot al Fat 2g; Sat Fat 0g; Cholest erol 0mg; Carbohydrat e
7g; Diet ary Fiber 1g; Sodium 112mg

About the author

Julia Albert

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