Crostata Verde
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
16 pieces
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha
Ingredients
• 4 large 360°LOAF bread slices , halved
• 2 medium-sized eggplants (the darker the better)
• a handful of arugula
• 8 cocktail tomatoes, cut into small pieces
• ½ pomegranate
• 8 mini burrata balls
• Olive oil
• Fleur de Sel
• Pepper
For the hummus:
• 1 can of chickpeas
• 2 cloves of garlic
• 1 tbsp olive oil
• Juice of ½ lemon
• 4 tsp sesame paste
• 1 tsp cumin
• 1 tsp sweet paprika powder
• 1 tsp hot paprika powder
• Salt
Equipment is available in the FIRE&FOOD shop!
Equipment available in the shop!
preparation
➊ For the hummus, strain the chickpeas and puree them with the other ingredients. If the mixture is too thick, add a little cold water or more lemon juice. Season with salt.
➋ Cut the eggplant into thin slices and season with salt and water before grilling. Pat the eggplant slices dry with a paper towel. Brush both sides with olive oil and season with a little fleur de sel and pepper. Place all the slices at once on the preheated plancha grill, turning them over one at a time. Be careful not to burn. If you don't add enough olive oil at the beginning, drizzle with olive oil occasionally. The eggplant should be thoroughly cooked.
➌ Drizzle the bread slices with olive oil and arrange them on the hot plancha. Turn them over several times and let them cook on the plancha until they are nice and crispy. Then arrange them on a board. First, spread them with the hummus, then arrange the eggplant slices, diced tomatoes, arugula, and two mini burrata balls on each slice of bread. Finally, garnish with the pomegranate seeds and serve.
TIP: The 360° loaf of bread freezes very well if you don't need the whole loaf. After thawing, it can be crisped up directly on the grill or in the oven. Then it tastes just like it came fresh from the bakery.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine, FIRE&FOOD, in 2002.
Recipe from FIRE&FOOD issue 02/2025
