Bruschetta with clams, eggplant and tomatoes
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Ingredients (Serves 4):
  • 1 jar Fior Fiore bruschetta spread with peppers
  • 1 garlic clove
  • 2 rosemary twigs
  • 1 eggplant
  • 2 fresh tomatoes
  • 500 g. clams
  • 8 slices of homemade bread
  • Extra virgin olive oil
  • Salt
  • Pepper
Preparing:
  1. Put the clams in cold salt water for 3 to 4 hours to remove sand. Bake the eggplant at 240° for 25 minutes. Then peel it and chop it coarsely.
  2. Dice tomatoes and add them to the eggplant with a pinch of salt, pepper and 3 tablespoons of olive oil. Mince the garlic with the rosemary and fry in a large pan with 3 tablespoons of oil for 2-3 minutes. Add the clams and cover. Let them cook over high heat for 3-4 minutes until the clams open. Remove them from the heat.
  3. Remove some mollusks from the shell with a small fork, keeping some intact to decorate, and put them back into the cooking liquid. Toast the bread in the oven at 220° for 5-6 minutes. Brush the croutons with the cooking liquid of the clams, spread with a teaspoon of Fior Fiore bruschetta spread with peppers and add the eggplant, tomatoes and clams. Finally pass the croutons, again, in the hot oven for one minute.
Gourmet
Preparation Time: 120 minutes
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Bruschetta with clams, eggplant and tomatoes

Ingredients (Serves 4):
  • 1 jar Fior Fiore bruschetta spread with peppers
  • 1 garlic clove
  • 2 rosemary twigs
  • 1 eggplant
  • 2 fresh tomatoes
  • 500 g. clams
  • 8 slices of homemade bread
  • Extra virgin olive oil
  • Salt
  • Pepper
Preparing:
  1. Put the clams in cold salt water for 3 to 4 hours to remove sand. Bake the eggplant at 240° for 25 minutes. Then peel it and chop it coarsely.
  2. Dice tomatoes and add them to the eggplant with a pinch of salt, pepper and 3 tablespoons of olive oil. Mince the garlic with the rosemary and fry in a large pan with 3 tablespoons of oil for 2-3 minutes. Add the clams and cover. Let them cook over high heat for 3-4 minutes until the clams open. Remove them from the heat.
  3. Remove some mollusks from the shell with a small fork, keeping some intact to decorate, and put them back into the cooking liquid. Toast the bread in the oven at 220° for 5-6 minutes. Brush the croutons with the cooking liquid of the clams, spread with a teaspoon of Fior Fiore bruschetta spread with peppers and add the eggplant, tomatoes and clams. Finally pass the croutons, again, in the hot oven for one minute.