BRIOCHE DIPS TO SHARE
Cost
Difficulty
Cold
Ingredients
For 4 portions
2 brioches
Eggplant caviar: 1 eggplant, 2 tablespoons lemon juice, 3 tablespoons olive oil.
Olive tapenade: 200 gr pitted black olives, 1 tablespoon capers, 1 garlic clove, 3 tablespoons olive oil, juice of 1 lemon.
Hummus: 400 gr chickpeas, 2 tablespoon tahini, 2 tablespoon lemon juice, 2 garlic cloves.
Associated Product
Recipe
Boost your bar or catering menu with this brioche dips to share. This options combines soft brioche slices served with a trio of dips: eggplant caviar, olive tapenade and hummus. You can adapt this recipe with others dips, to cater different preferences. This is easy and quick to prepare.
Preparation : 10 min
Prepapare the eggplant caviar:
Preheat the oven to 200°C. Pierce the eggplant with a fork and place it on a baking tray.
Put it in the oven and let it roast for 30-40 minutes, or until is soft and the skin is wrinkled.
Let the eggplant coo, then scoop out the flesh and place it in a bowl.
Cut the garlic cloves and add it into the bowl. Add lemon juice, olive oil and salt and pepper to season.
Mix it until smooth.
Prepare the olive tapenade:
In a food mixer, combine the black olives, capers, garlic cloves, olive oil, lemon and salt and pepper.
Mix until smooth and well combined.
Prepapare the hummus:
In a mixer, combine the chickpeas, tahini, lemon juice, cloves of garlic, olive oil, salt and pepper and mix until smooth.
If necessary, add water for better consistency.
Transfer the hummus to a bowl and drizzle with extra olive oil.
Preheat the oven to 200°C. Pierce the eggplant with a fork and place it on a baking tray.
Put it in the oven and let it roast for 30-40 minutes, or until is soft and the skin is wrinkled.
Let the eggplant coo, then scoop out the flesh and place it in a bowl.
Cut the garlic cloves and add it into the bowl. Add lemon juice, olive oil and salt and pepper to season.
Mix it until smooth.
Prepare the olive tapenade:
In a food mixer, combine the black olives, capers, garlic cloves, olive oil, lemon and salt and pepper.
Mix until smooth and well combined.
Prepapare the hummus:
In a mixer, combine the chickpeas, tahini, lemon juice, cloves of garlic, olive oil, salt and pepper and mix until smooth.
If necessary, add water for better consistency.
Transfer the hummus to a bowl and drizzle with extra olive oil.
Dressing : 3 min
Prepare the brioches:
Bake following the usual instructions and cut them in 4.
Place them on a board next to the dips.
Prepare the brioches:
Bake following the usual instructions and cut them in 4.
Place them on a board next to the dips.
Chef's tip
For added variety, you can toast the brioche slices for a crispy texture or add other dips like roasted red pepper spread or tzatziki to cater to different tastes.