PARTY CROUTES (pronounced KROOT)
A croutes can be many things, but basically it translates to crusty bread and is mostly served with a pile of delicious ingredients on top or as an open-faced sandwich. Its open to interpretation. Here is how I like to prepare it.
1 small eggplant
1 large zucchini, thickly sliced
1 small bulb fennel
1 small red bell pepper
1 small yellow bell pepper
1 onion, cut into wedges
2 large clove garlic, crushed
2 tbl herbs de provence
juice of half lemon
2/3 cup olive oil
hearty loaf of olive bread (kalamata olive bread is best)
8 oz goat cheese
8 oz mozzarella (or other fresh, easily melting cheese)
handful of kalamata olives, drained and chopped
salt and pepper
In a large bowl, big enough to hold all of those vegetables and able to stir them up, beat the oil with the garlic, herbs, lemon juice, and salt and pepper to taste.
Cut the eggplant, zucchini, fennel, bell peppers, and onion into bite-size pieces. Add them all to the bowl with the oil and herbs and mix well to coat. Cover and leave to stand for about 1 hour, stirring occasionally.
Spread the vegetable mixture on a broiler pan or cookie sheet with upturned edges. Cook under a preheated moderate broiler for about 15 minutes, turning over frequently, until the vegetables are tender and lightly charred around the edges. Stir in the kalamata olives. Keep warm.
Meanwhile, slice the olive bread into 1 inch slices and brush with olive oil. Toast lightly in the oven at 350 degrees for about 10 minutes until just crisp and golden. Remove from oven and smear some goat cheese on each slice of bread. Then, top the slices with the vegetable mixture and a slice of mozzarella on top.
Return to the broiler and cook for a further 3-5 minutes or until the cheese is bubbly. Serve at once while they are still warm.
*I make this as an appetizer but it could definitely be served as a sandwich.
