08 Feb Bruschetta topped with ratatouille, Puff pastry pizzas and roasted peach ice cream

Posted at 10:27h in Cheese, Kaapse Kombuis Kuiers op Radio KC, Mains, Nibbles / Amuse-bouche, Recipes, Red Wine, Vegetables, White Wine by

Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
Servings Prep Time
2 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
Servings Prep Time
2 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
Ingredients
Bruschetta topped with ratatouille
  • 1 loaf SASKO Low GI honey and oats loaf, each slice cut in half
  • Some Willow Creek garlic flavoured olive oil
  • Salt and pepper to taste
  • 6 small Baby Marrows cut lengthways in half and grilled
  • 1 large aubergine, cut into small cubes
  • 2 red onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 large red pepper deseeded and chopped
  • 1/2 cup Pakco mild vegetable atchar
  • 1 tub Rhodes quality tomato paste
  • Salt, pepper and sugar to taste
Puff pastry pizzas
  • 2 packets Magpie Puff pastry, rolled out and cut into 12 large discs
  • 1 tin Rhodes quality Italian style tomatoes
  • 1 tin Rhodes quality mushrooms in brine, strained
  • 125 grams camembert cheese sliced
  • 1 onion sliced and fried in some olive oil
  • 1/2 cup Almonds, toasted and chopped
  • 1 cup green grapes, washed and halved
Roasted peach ice cream
  • 1 tin Rhodes Quality peach halves
  • 2 sprigs rosemary leaves removed
  • 2 liter Vanilla ice cream
  • Some fresh nectarines to serve
Instructions
Bruschetta topped with ratatouille
  1. Place the bread in a prepared oven tray, drizzle with some of the olive oil, season to taste and toast in a 180-degree Celsius oven until golden brown and toasted.
  2. Heat some olive oil in a large frying pan and fry the onions, aubergine, garlic and pepper until cooked and browned.
  3. Add the tomato and atchar and season to taste.
  4. Cook until thickened and cool down.
  5. Top the toasted bread with the ratatouille and grilled baby marrow.
Puff pastry pizzas
  1. Divide the tinned tomatoes on 6 of the pastry discs and top with the mushrooms and camembert. Place on a prepared oven tray and keep aside.
  2. Divide the fried onion on the other 6 pastry discs and top with the halved grapes and almonds.
  3. Place on a prepared oven tray and place with the other pizzas in the oven on 200 degrees Celsius for 10-15 minutes or until cooked and golden brown.
Roasted peach ice cream
  1. Strain the peach halves and place on a prepared oven tray.
  2. Add the rosemary leaves and some Willow Creek blood orange flavoured olive oil.
  3. Roast in a 180-degree Celsius oven until well browned and caramelised.
  4. Puree and cool down.
  5. Mix the puree into the ice cream and place in the freezer for 4 hours or overnight.
  6. Serve with some sliced fresh nectarines.