Trio Of Mediterranean Vegetable Spreads & Polenta Crackers Recipe
Indulge in a vibrant trio of Mediterranean vegetable spreads, featuring sun-drenched tomatoes, creamy roasted red peppers, and zesty olives, all artfully crafted to elevate your palate. Paired with crunchy polenta crackers, this delightful appetizer offers a perfect balance of textures and bold flavors, transporting you straight to the sun-soaked shores of the Mediterranean with every bite.
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Ingredients
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For the Mediterranean Vegetable Spreads
For the Polenta Crackers
Method
For the Mediterranean Vegetable Spreads
Prepare Roasted Red Pepper Hummus
In a food processor, blend 1 cup of canned chickpeas, 1/2 cup tahini, 1 roasted red pepper, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt to taste until smooth. Adjust with water for desired consistency.
Make Eggplant Baba Ganoush
Roast 1 medium eggplant until soft, about 30 minutes at 400°F (200°C). Once cool, scoop out the flesh and blend with 2 tablespoons tahini, 2 tablespoons lemon juice, 1 garlic clove, olive oil, and salt to taste.
Prepare Olive Tapenade
In a food processor, combine 1 cup of pitted olives, 2 tablespoons capers, 2 tablespoons olive oil, and 1 tablespoon lemon juice. Pulse until coarsely chopped.
For the Polenta Crackers
Cook the Polenta
In a saucepan, bring 2 cups of water to a boil. Slowly whisk in 1 cup of polenta, then reduce heat to low and cook for about 20 minutes, stirring frequently until thickened. Stir in olive oil, salt, black pepper, oregano, and optional Parmesan cheese.
Spread and Cool
Spread the cooked polenta onto a parchment-lined baking sheet into an even layer, about 1/4 inch thick. Let it cool completely.
Bake the Crackers
Preheat the oven to 400°F (200°C). Cut cooled polenta into desired cracker shapes. Place on a baking sheet and bake for 25-30 minutes until crispy and golden.
Serve
Serve the three vegetable spreads alongside the baked polenta crackers for dipping.