Oh, the benefits of recycling! I discovered this recipe in an old magazine recently whilst having a clear-out, so I am re-using it here, just as I have recycled the magazine! I have adapted it and cooked it for dinner tonight, and it is dee-lish-us, and doesn't take too long. These crusty veg delights are ideal for lunch or a light supper, and you could add different combinations of vegetables for the filling. I think that these croustades would also be good to serve on Bonfire Night, as an alternative to, or alongside, jacket potatoes.
Ingredients (Serves 4 )
4 round crusty bread rolls
6 tbsp olive oil
1 clove garlic, peeled and crushed
Salt and pepper to taste
4 cups of mixed mushrooms, eg oyster, chestnut, button, etc
1 red pepper, seeded and thinly sliced
½ cup rocket /aragula leaves
For sauce: 3 red peppers + a pinch of sugar
To serve: mixed leafy salad tossed in wholegrain mustard dressing
1) To make the pepper sauce, preheat the oven to 200 º C/400 °F/gas mark 6. Place the peppers in a shallow roasting tin and roast in the oven for 15 minutes until the skins are beginning to char. Cool slightly then peel off the skins, remove the seeds and chop the flesh.
2) Place in a food processor with the sugar and process to a purée. Season to taste with salt and freshly ground black pepper and transfer to a small bowl. Cover and save.
3) To make the croustades, slice the tops off the bread rolls and scoop out enough of the centre to leave hollow cases.
4) Brush the inside of the rolls and the underside of the sliced tops with 3 tbsp of olive oil and place on a baking sheet. Bake in the oven for 5-8 minutes until the insides are crisp and golden.
5) Meanwhile, fry the garlic, mushrooms and sliced red pepper in the remaining olive oil over a high heat for 5 minutes until just tender. Stir in the rocket leaves, and heat through until just wilted. Season with salt and freshly ground black pepper.
6) Fill the hot croustades with the mushroom mixture and serve with the red pepper sauce and mixed salad.
Enjoy, let me know what you think! Your votes and comments are much appreciated. PS I couldn't get a picture of the croustades with this exact filling, so the one I have found shows a different veg filling. You'll get the idea anyway!
Photo courtesy of www.stockfood.co.uk.