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Crostini with capsicum & eggplant chutney
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Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Elevate your appetizer game with homemade chutney to wow your guests.
Ingredients:
  • 8 slices prosciutto
  • 200g soft goat's cheese
  • 120g pecans, roughly chopped
  • Zest and juice of 1 lemon, (plus finely pared zest and juice of 2 lemons)
  • 1 sourdough baguette, cut into 40 thin slices, toasted
  • 100ml olive oil
  • 4 red capsicums, quartered
  • 2 (about 800g) eggplants, cut into 1cm-thick rounds
  • 40.00 ml red wine vinegar
  • 20.00 ml balsamic vinegar
  • 1 tsp mustard powder
  • 16.00 gm brown sugar
Instructions:
  • Heat your oven to 150°C.
  • - Preheat a chargrill pan over medium-high heat. Drizzle 1 1/2 tablespoons of oil over the capsicum and grill with the skin-side down until blackened, about 10-15 minutes. Let it cool in a plastic bag for 15 minutes, then peel and chop roughly. - Brush the eggplant with 1 1/2 tablespoons of oil and chargrill, turning occasionally, until soft, around 8-10 minutes. Roughly chop after grilling. - Combine the capsicum and eggplant in a saucepan with vinegars, mustard powder, sugar, and 3/4 cup (185ml) water. Season with salt and pepper. Simmer over medium heat, stirring occasionally, for 40-50 minutes until thickened. Allow to cool and then stir in the remaining 2 tablespoons of oil.
  • Crisp the prosciutto in a non-stick frypan over medium-high heat for 2-3 minutes per side. Allow to cool, then break into shards.
  • Combine goat cheese, pecans, and the zest and juice of 1 lemon in a food processor. Pulse until a coarse paste forms. Refrigerate until needed.
  • Spread a baguette slice with creamy goat’s cheese paste, add a spoonful of flavorful chutney, top with a crispy prosciutto shard, drizzle with zesty lemon juice, and garnish with lemon zest pieces. Enjoy!

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