Olive-Infused Caponata on Puff Pastry with Salted Ricotta
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive-infused Puff Pastry | 12 sheets |
| Salted Ricotta | 60g |
| Eggplant | 1 medium |
| White Wine Vinegar | 2 tbsp |
| Sugar | 2 tbsp |
| Capers in Olive Oil | 8g |
| Pine Nuts | 20g |
| Tomatoes | 2 medium |
| Extra Virgin Olive Oil | as needed |
| Onion | 1 medium |
| Green Olives | 80g |
| Coarse Salt | as needed |
| Celery | 1 stalk |
Instructions:
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Prepare the Eggplant: Begin by washing and cutting the eggplant into small cubes. Place the cubes in a colander, sprinkling them with coarse salt. Allow them to rest for about an hour so they can release their excess moisture.
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Cook the Celery: While the eggplant is draining, thinly slice the celery stalks into strips. Bring a pot of salted water to a boil, and briefly blanch the celery for about 2 minutes. Once done, drain the celery, pat it dry with a paper towel, and sauté it in a pan with a drizzle of extra virgin olive oil over low heat.
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Prepare the Vegetables: Slice the onion and dice the tomatoes into small pieces.
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Make the Caponata: In a large pan, heat some olive oil and sauté the onion until softened and translucent. Add the capers, pine nuts, and green olives, letting them cook together for about 10 minutes. After this, add the diced tomatoes to the pan and cook for another 5 minutes.
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Flavor the Dish: Sprinkle the sugar over the mixture and pour in the white wine vinegar. Allow the mixture to simmer gently, cooking until the vinegar evaporates and the flavors have melded together.
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Finish the Eggplant: In another pan, add a little olive oil and fry the eggplant cubes until golden and tender. Then, add them to the caponata mixture, stirring well to combine. Let it cook for another 5 minutes, ensuring all the ingredients are well incorporated.
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Assemble the Dish: Arrange the olive-infused puff pastry sheets on a serving platter. Spoon the caponata mixture generously over each sheet. Finally, garnish the dish with flakes of salted ricotta cheese to add a creamy and savory contrast to the caponata.
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Serve: Serve immediately while warm, or let it cool to room temperature for a delightful contrast of textures. This savory appetizer combines the rich flavors of caponata with the crisp puff pastry and the creamy ricotta, making it a perfect start to any meal.
Tips:
- You can make the caponata ahead of time and store it in the fridge for up to 2 days before serving. Just reheat it gently before topping the puff pastry.
- For an extra touch, drizzle a little more extra virgin olive oil on top of the dish just before serving.
This olive-infused caponata on puff pastry is a wonderful appetizer that’s both flavorful and visually appealing, offering a perfect balance of savory and tangy notes with each bite. Enjoy this delicious treat with family and friends for any special occasion!
