Rustic Mediterranean Garden Caponata
Difficulty: Easy | Makes: 5-6
Bursting with bold flavors and textures, this rustic Mediterranean garden caponata is the obvious choice for spring-time appetizers.
For the Caponata
- 2 cups Roland® Oven-Roasted Eggplant Puree
- 1 1/2 cups fresh ricotta cheese
- 2 tablespoons Roland® Garlic Confit cloves, finely chopped
- 1 tablespoon Roland® Garlic Confit oil, from the jar
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon honey (optional)
- Roland® Sea Salt & cracked black pepper, to taste
Toppings & Garnishes
- 8-10 whole Roland® Garlic Confit cloves
- 1/4 cup Roland® Oven-Roasted Tomatoes, drained
- 1/4 cup Roland® Piquillo Peppers, cut into strips & triangles
- 1/4 cup Roland® Pitted Castelvetrano Olives, halved
- 1/4 cup Roland® Kalamata Olive Wedges
- 1/4 cup Roland® Borretane Onions in Balsamic Vinegar, drained and halved
- 1 tablespoon Roland® Super Nonpareille Capers, drained, rinsed, and fried until crispy
- Roland® Toasted Everything Flatbreads, for serving
Directions
- In a medium bowl, combine the ricotta cheese, finely chopped garlic confit, garlic oil, thyme, and honey
- Season with sea salt and pepper
- Whisk vigorously or use a food processor to blend until light and fluffy. Chill until ready to serve
- To assemble, swirl the eggplant puree on a plate as the base. Top with the whipped ricotta cheese mixture and any garnishes of your choosing
- Serve immediately with toasted everything flatbreads or focaccia for scooping
