Croustades

Name: Croustades
Ingredients: freshly ground black pepper; 2 lb aubergine – skinned and roughly diced; 10 oz large button mushrooms – cut lengthways into thin slices; 2 lb mozzarella – coarsely chopped; 4 cloves garlic – peeled and minced; 5 oz capers in brine – drained; 3 tablespoons olive oil; 60 thin slices white bread (about 3 loaves); up to ½ pint good olive oil; salt and black pepper; juice of 2 lemons; 1 lb skinned, seeded and roughly diced tomato flesh; 1 lb white crab meat

Preparation info

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Ingredients

cases

60 thin slices white bread (about 3 loaves)
up to ½ pint good olive oil

Main course
December

Method

Cut a circle of bread from each slice, using a 3½in pastry cutter. With fingers dipped in olive oil, pat both sides of each circle, leaving a thin film. Press into the holes in the mince-pie tins.

For mozzarella filling, bake at pre-heat