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Serves : 8
© David Loftus

How to Make It

Step 1    

Preheat the oven to 400°. Put the eggplant and bell pepper on a baking sheet. Roast the bell pepper, turning it occasionally, for about 40 minutes, or until blistered all over, and the eggplant for about 1 hour, or until it has collapsed. Transfer the vegetables to a plate.

Step 2    

On a large baking sheet, lightly brush both sides of the baguette slices with olive oil. Bake in the oven for about 10 minutes, or until golden brown.

Step 3    

When the vegetables are cool enough to handle, remove the skins, seeds and stems. Transfer the eggplant to a colander and let drain for 30 minutes. Finely chop the eggplant and transfer to a bowl. Cut the bell pepper into 1/4-inch dice and add to the eggplant. Stir in the 1 1/2 tablespoons of olive oil and season with salt and black pepper.

Step 4    

Cut 1 of the tomatoes in half crosswise. Rub 16 of the baguette toasts with the cut sides of the halved tomato. Top each toast with a piece of ham, folding it to fit neatly. Sprinkle with some of the chives.

Step 5    

Cut the other tomato crosswise into 8 slices, then cut each slice in half. Spread the eggplant mixture on the remaining 16 baguette toasts and top each with a half slice of tomato and half an anchovy. Serve the canapés at room temperature.

Make Ahead

The escalivada can be refrigerated for up to 1 day.

Notes

One Serving Calories 300 kcal, Total Fat 16 gm, Saturated Fat 2 gm.

Suggested Pairing

A Spanish Cava.

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