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Goats' Cheese Crostini with Parsley Salad

Grilled rye bread topped with melted goats' cheese, served with a fresh parsley salad and crispy deep-fried aubergine slices.

VegetarianAppetiserFrenchAubergineGoats Cheese

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 24.8 grams 24.8 grams
Fat 72.1 grams 72.1 grams
Protein 14.2 grams 14.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
14.8
ml
Balsamic Vinegar
Dairy
50
g
Goats' Cheese
GrainsCereals
1
slice
Rye Bread
thickly sliced
NutsSeeds
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
handful
Parsley
leaves only
1
g
Sea Salt
for scattering
OilsFats
14.8
ml
Olive Oil
for drizzling on bread
14.8
ml
Olive Oil
for dressing salad
150
ml
Vegetable Oil
for frying
150
ml
Olive Oil
for frying
Vegetables
0.5
unit
Aubergine
very thinly sliced

Steps

  • Preheat a griddle pan until hot.
  • Drizzle olive oil over the rye bread and griddle for 2 minutes on each side until golden.
  • Spread goats' cheese on the bread, season, and grill for 3 minutes until golden-brown.
  • Toss parsley leaves with olive oil and balsamic vinegar in a serving bowl.
  • Heat vegetable and olive oils in a saucepan until a bread cube sizzles.
  • Fry aubergine slices for 8 minutes until crisp, then drain on kitchen paper.
  • Place crostini on the salad and scatter with salted aubergine crisps.