Rustic Mediterranean Garden Caponata | Recipes | Roland Foods

Ingredients

• 2 cups Roland® Oven-Roasted Eggplant Puree
• 1 1/2 cups fresh ricotta cheese
• 2 tablespoons Roland® Garlic Confit cloves, finely chopped
• 1 tablespoon Roland® Garlic Confi t oil, from the jar
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon honey (optional)
• Roland® Sea Salt & cracked black pepper, to taste
• 8-10 whole Roland® Garlic Confit cloves
• 1/4 cup Roland® Oven-Roasted Tomatoes , drained
• 1/4 cup Roland® Piquillo Peppers , cut into strips & triangles
• 1/4 cup Roland® Pitted Castelvetrano Olives , halved
• 1/4 cup Roland® Kalamata Olive Wedges
• 1/4 cup Roland® Borretane Onions in Balsamic Vinegar , drained and halved
• 1 tablespoon Roland® Super Nonpareille Capers , drained, rinsed, and fried until crispy
• Roland® Toasted Everything Flatbreads , for serving
• In a medium bowl, combine the ricotta cheese, finely chopped garlic confit, garlic oil, thyme, and honey
• Season with sea salt and pepper
• Whisk vigorously or use a food processor to blend until light and fluffy. Chill until ready to serve
• To assemble, swirl the eggplant puree on a plate as the base. Top with the whipped ricotta cheese mixture and any garnishes of your choosing
• Serve immediately with toasted everything flatbreads or focaccia for scooping