PICNIC FOODS

PICNIC FOODS

BRUSCHETTA TOPPED WITH RATATOUILLE, PUFF PASTRY PIZZAS AND ROASTED PEACH ICE CREAM WITH ROSEMARY

We are still loving the month of love and cooking Italian inspired dishes all the way! Summer loving food and easy to make topped bruschettas, puff pastry pizzas, and roasted summery peach ice cream.

– Chef Mynhardt

Serves: 2 people |  Prep Time:  30 minutes  |  Cooking time: 30 minutes   | Passive time: 4 hours or overnight

Ingredients

Bruschetta

  • 1 loaf SASKO Low GI honey and oats loaf, each slice cut in half
  • Some Willow Creek garlic flavoured olive oil
  • Salt and pepper to taste
  • 6 small baby marrows, cut lenghtways in half and grilled
  • 1 large aubergine, cut into small cubes
  • 2 red onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 large red pepper, deseeded and chopped
  • 1/2 cup Pakco mild veg atchar
  • 1 tub Rhodes quality tomato paste
  • Salt, pepper and sugar to taste

Puff pastry pizzas

  • 2 packets Magpie puff pastry, rolled out and cut into 12 large discs
  • 1 tin Rhodes quality Italian style tomatoes
  • 1 tin Rhodes quality mushrooms in brine, strained
  • 125g camembert cheese, sliced
  • 1 Onion, sliced and fried in some olive oil
  • 1/2 cup almonds, toasted and chopped
  • 1 cup green grapes, washed and halved

Roasted peach ice cream with rosemary

  • 1 tin Rhodes quality peach halves
  • 2 sprigs rosemary, leaves removed
  • 2-liter vanilla ice cream
  • Some fresh nectarines to serve

Method

Bruschetta

  1. Place the bread in a prepared oven tray, drizzle with some of the olive oil, season to taste and toast in a 180-degree Celsius oven until golden brown and toasted.
  2. Heat some olive oil in a large frying pan and fry the onions, aubergine, garlic and pepper until cooked and browned.
  3. Add the tomato and atchar and season to taste.
  4. Cook until thickened and cool down.
  5. Top the toasted bread with the ratatouille and grilled baby marrow.

Puff pastry pizzas

  1. Divide the tinned tomatoes on 6 of the pastry discs and top with the mushrooms and camembert. Place on a prepared oven tray and keep aside.
  2. Divide the fried onion on the other 6 pastry discs and top with the halved grapes and almonds.
  3. Place on a prepared oven tray and place with the other pizzas in the oven on 200 degrees Celsius for 10-15 minutes or until cooked and golden brown.

Roasted peach ice cream with rosemary

  1. Strain the peach halves and place on a prepared oven tray.
  2. Add the rosemary leaves and some Willow Creek blood orange flavoured olive oil.
  3. Roast in a 180-degree Celsius oven until well browned and caramelised.
  4. Puree and cool down.
  5. Mix the puree into the ice cream and place in the freezer for 4 hours or overnight.
  6. Serve with some sliced fresh nectarines.

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty