GRILLED VEGETABLE AND FIG BITES
Figs are one of the abundant summer fruits. We enjoy them as they are, make sweets and jams, add them to salads and spread some in the sun to dry for the winter.
It's summer and visitors are never missing from my house. In fact, some friends are visiting me right this moment. So figs get me out of the difficult position of making a quick appetizer for wine. This time, I combined them with roasted vegetables and handmade bread that I had kneaded recently. "Bruschets", as our Italian friends say. Adding toppings to dry bread to make a quick appetizer. Well, you may tell me that here in Crete we have something similar. And of course, we have the Cretan Dako! Apart from the classic version with tomato and mizithra (soft Cretan cheese) or feta cheese, there are also several other combinations.
So this unexpected, no appointment needed visit (the type that you usually get here in Crete) turned into a good August evening party at which we were lucky enough to "cool down" with my godson’s mandolin playing, traditional poems, appetite and enjoy each other’s company. What more do you need?
Appetite and a good heart!
1 dried onion
2 red peppers
1 green pepper
5-6 cherry tomatoes
1 loaf of bread
150g of cheese
1 sprig of rosemary
A little basil, mint or parsley
For the sauce:
100ml olive oil
4 tablespoons vinegar
A little oregano
Salt & pepper
Wash the vegetables and cut into thin slices. Put them in a baking pan, add a little oil, salt and chop the rosemary. Bake at 180 degrees for a quarter of an hour. (I personally like them well-done; others prefer them less so, so you can reduce the baking time to 10 minutes.)
Put the vegetables on a platter. Combine the ingredients for the sauce and blend.
Cut bread into bits and place in a baking pan, lightly oil and bake for 10 minutes at 100 degrees.
Spread out the ingredients any way you like. Chop the vegetables into sticks if larger or put them in whole. Spread the cheese over the top, cut in bits or crumbled over. Put the figs in the pan wherever you want.
Finally chop a little basil, mint or parsley.