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Ingredients
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Crostini
Caponata
Feta
Method
Crostini
- 1
Prepare the Baguette
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices.
- 2
Toast the Crostini
Arrange the baguette slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and black pepper. Bake for 8-10 minutes or until golden brown and crispy.
Caponata
- 3
Prepare the Vegetables
Dice the eggplant, zucchini, red bell pepper, onion, celery, and garlic.
- 4
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sauté until translucent (about 5 minutes).
- 5
Add Remaining Vegetables
Add the eggplant, zucchini, red bell pepper, and celery to the skillet. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
- 6
Add Seasonings
Stir in the tomato paste, red wine vinegar, capers, salt, and black pepper. Cook for another 5 minutes.
- 7
Finish the Caponata
Remove from heat and stir in the green olives and chopped fresh basil. Let cool to room temperature.
Feta
- 8
Prepare the Feta
Crumble the feta cheese into a bowl. Drizzle with olive oil and sprinkle with dried oregano. Mix gently to combine.