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.

Vegetarian Appetiser French Aubergine Goats Cheese

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

24.8g

per serving

24.8 g total

Fat

72.1g

per serving

72.1 g total

Protein

14.2g

per serving

14.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

14.8

Balsamic Vinegar

Dairy

Goats' Cheese

GrainsCereals

slice

Rye Bread

thickly sliced

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

handful

Parsley

leaves only

Sea Salt

for scattering

OilsFats

14.8

Olive Oil

for drizzling on bread

14.8

Olive Oil

for dressing salad

150

Vegetable Oil

for frying

150

Olive Oil

for frying

Vegetables

0.5

unit

Aubergine

very thinly sliced

Method

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.