Best Tiny Dice Caponata On Parmesan Croutons Recipes

THE BAREFOOT CONTESSA'S PARMESAN CROUTONS

The Barefoot Contessa's Parmesan Croutons image

This recipe comes from Ina's book, The Barefoot Contessa Cookbook. She says it was devised to use leftover baguettes and she uses them as crackers for appetizers, on top of soup and as a snack. She suggests that you grate whole parmesan rather than buying the already grated kind.

Provided by Irish Rose

Categories Breads

Time 25m

Yield 20-25 toasts, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 baguette
1/4 cup olive oil
1 tablespoon kosher salt
2 teaspoons ground black pepper
1/4 cup grated parmesan cheese

Steps:

Preheat the oven to 400 degrees.
Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.

Nutrition Facts : Calories 889, Fat 20, SaturatedFat 4.2, Cholesterol 5.5, Sodium 3153.4, Carbohydrate 145.5, Fiber 6.4, Sugar 6.6, Protein 32.6

TINY-DICE CAPONATA ON PARMESAN CROUTONS

Tiny-Dice Caponata on Parmesan Croutons image

Provided by Molly O'Neill

Categories appetizer

Time 20m

Yield 6 appetizer servings

Number Of Ingredients 12

Ingredients

7 tablespoons olive oil
1 Japanese eggplant, cut into tiny dice
Kosher salt and freshly ground pepper to taste
1/2 red bell pepper, cored, seeded and cut into tiny dice
1/2 yellow bell pepper, cored, seeded and cut into tiny dice
1 small Spanish onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 tablespoons raisins, soaked in hot water for 10 minutes, drained and coarsely chopped
3 tablespoons coarsely chopped Spanish capers
12 thin slices Italian bread, like ciabata or Pugliese
1 tablespoon good-quality Parmesan cheese
6 thinly sliced basil leaves for garnish

Steps:

Preheat the oven to 375 degrees. In a large skillet, over high heat, heat 3 tablespoons oil. Add the eggplant and cook, stirring, until well browned and soft, about 5 minutes. Season with salt and pepper. Transfer to medium bowl. Wipe out the skillet, return to the heat and heat 1 tablespoon oil. Add the bell peppers and cook, stirring occasionally, until soft, about 3 minutes. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the onion and cook, stirring, until browned and soft, about 1 minute. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the garlic and cook, stirring frequently, until fragrant, about 45 seconds. Transfer to the bowl. Stir in the raisins and capers. Set the mixture aside.
In a large bowl, toss the bread slices with the remaining 1 tablespoon olive oil and season with salt. Arrange the slices on a baking sheet, sprinkle with the cheese and bake until golden brown, about 3 minutes.
Place a dollop of the eggplant mixture on each crouton, garnish with basil and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 409 milligrams, Sugar 7 grams