Tomato Crostini with Crispy Cheeseballs

A Mediterranean-inspired crostini with bright flavours & crisp textures

Ingredients: Tomato Crostini

• 1 Red Onion (finely chopped)
• 1 Red Pepper (seeded & finely chopped)
• 4 tbsp Fresh Parsley (roughly chopped)
• 4 Ripe Tomato’s (roughly chopped)
• 1 tbsp Tomato Paste
• 2 Red Chillies (finely chopped)
• 2 tbsp Pomegranate Molasses
• 3 tbsp Olive Oil
• 1 Lemon (juiced)
• 1 loaf Ciabatta (sliced)
• 1 medium Brinjal
• Salt & Freshly Ground Black Pepper (to taste)

Ingredients: Crispy Cheeseballs

• 100g Cream Cheese
• 40g Flour
• 1 Egg (lightly whisked)
• 40g Almond Powder
• Oil (for frying)
• Salt & Freshly Ground Black Pepper

Method: Tomato Crostini

1. Mix together the red onion, red pepper, parsley, tomato’s, tomato paste, chilli, pomegranate molasses, olive oil & lemon juice.
2. Season to taste with salt & pepper. Allow the mixture to rest for a little while before serving.
3. Thinly slice the brinjal & griddle on a griddle pan.

Method: Crispy Cheeseballs

1. Season the cream cheese with salt & pepper.
2. Dust a little flour onto your hands & roll the cream cheese into little balls then roll it in flour to coat.
3. Roll the cheese ball into the egg mix & then into almond powder making sure it is well coated.
4. Heat oil in a pot, carefully add in the cheeseballs & deep fry for a few seconds until crispy & light golden.
5. Drain on paper towel.

Method: Assembly

1. Generously brush the ciabatta with garlic butter, then toast until light golden.
2. Place the brinjal on the ciabatta & then place a tbsp of the tomato mix.
3. Serve topped with a deep-fried cheeseball.