Home Recipes California Prune Caponata Bruschetta

California Prune Caponata Bruschetta

This delightful appetizer combines the rich, sweet flavor of California Prunes with the traditional Italian caponata, served atop crispy bread. This recipe brings a slice of Sicily to your table, utilizing robust ingredients like eggplant, capers, and a tangy vinegar touch. Perfect for starting any meal with a nod to Italian culinary tradition.

Featuring California Prunes.

Ingredients

4 tsp	olive oil
2	aubergines, cut into small dice
1	red onion, cut into small dice
2 stalks	celery, cut into small dice
1 tbsp	capers
8	California Prunes, finely chopped
2 tbsp	pine nuts, toasted
	To serve
4 slices	wholegrain sourdough
½ clove	garlic, peeled
2 tins	chopped tomatoes, drained
1 handful	green olives, roughly chopped
2 tbsp	red wine vinegar

Step 1
Preheat the oven to 200C.
Step 2
Roast the aubergines, celery and onions in the olive oil for about 20mins until soft.
Step 3
When they are done, transfer to a large pan and cook over a medium heat.
Step 4
Add the drained tomatoes, capers, olives, California Prunes and red wine vinegar and cook for about 10mins until piping hot.
Step 5
Meanwhile, toast the bread. Once done, rub the cut side of the garlic on to the toast and top with the caponata.

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Fruits & Vegetables, Lunch, Quick Meals, Vegetarian or Vegan

California Prune Caponata Bruschetta

Ingredients

To serve

Step 1

Step 2

Step 3

Step 4

Step 5

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