Rose Elliot’s Vegetarian Meals In Minutes. Rose Elliot

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the crostini or bruschetta as soon as possible after adding the toppings.

      — 1 —

      CHERRY TOMATOES, FETA AND THYME

      6–8 cherry tomatoes crostini or bruschetta (see above)

      50g / 2oz feta cheese

      sprigs of thyme

      freshly ground black pepper

       Slice the cherry tomatoes and arrange them over the crostini or bruschetta then crumble the feta cheese over them.

       Snip a little fresh thyme over that and add a grinding of black pepper.

      — 2 —

      BLACK OLIVE PATE, RED PEPPER AND CAPERS

      1 red pepper

      black olive pâté

      crostini or bruschetta (see above)

      2–3 tsp capers

      a few leaves of flat-leaf parsley

       Cut the pepper into quarters then grill it for about 10 minutes or until the skin has blistered and charred in places.

       Cool slightly, then remove the skin and seeds and slice or chop the flesh.

       Spread black olive pâté over the crostini or bruschetta then lop with the red pepper, capers and a few leaves of flat-leaf parsley.

      — 3 —

      AUBERGINE AND MINT

      1 medium aubergine

      olive oil

      4 sprigs of mint

      balsamic vinegar

      salt and freshly ground black pepper

      crostini or bruschetta (see here)

       Slice the aubergine into rounds about 3mm/¹/₈ inch thick and lay them on the grill pan.

       Brush with olive oil on both sides then grill on high for 5–10 minutes, until golden brown and tender.

       Tear the mint sprigs and mix with the aubergine. Add a few drops of balsamic vinegar and salt and pepper to taste then divide between the crostini or bruschetta.

      — 4 —

      LENTILS WITH CRANBERRIES

       This Christmassy variation can be made very quickly with canned lentils.

      1 small onion, peeled and chopped

      1 tbls olive oil

      1 × 425g / 15oz can of lentils

      crostini or bruschetta (see here)

      2 tbls cranberry sauce, preferably containing whole cranberries

      sprigs of flat-leaf parsley

       Fry the onion in the olive oil for 7–10 minutes, until soft and lightly browned.

       Drain the lentils and add to the onion, mashing them a bit so that they hold together.

       Spread this mixture on top of the crostini or bruschetta, piling it up well.

       Dot the cranberry sauce over the top and decorate with sprigs of flat-leaf parsley.

      — 5 —

      BLUE CHEESE WITH GRAPES, PINE NUTS AND CHICORY

      crostini or bruschetta (see here)

      a few leaves of chicory

      125g 14oz blue cheese

      6 black grapes

      a few pine nuts

       Cover the crostini or bruschetta with chicory leaves, breaking or shredding them as necessary.

       Thinly slice the blue cheese and arrange on top.

       Halve and pip the grapes and lay these on top, then scatter over a few pine nuts.

      — 6 —

      GOAT’S CHEESE, ROCKET AND SUN-DRIED TOMATO

      125g / 4oz soft white goat’s cheese

      crostini or bruschetta (see here)

      8 sun-dried tomatoes in oil, drained

      several rocket leaves

      freshly ground black pepper

       Spread the soft white goat’s cheese thickly on the crostini or bruschetta.

       Chop the sun-dried tomatoes and arrange them on top of the goat’s

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