Mediterranean Feast: Simple Vegetarian Recipes by Erin Gleeson

Recipe excerpts from The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels by Erin Gleeson. Illustrations and photographs by Erin Gleeson. Published by Abrams. Purchase the book on Amazon below:

Onion and Fig Tartines

All over the French Riviera I saw variations on the idea of an open-faced sandwich, or tartine. The size of the bread slices varied, as well as the toppings. With a glass of rosé, to me, this is a perfect light meal.

1. Very thinly slice large onion (use a mandoline if you have one)

2. Sauté the onion for 15 minutes on med/low heat, stirring often, with 1 T butter, 1 T olive oil, 1 T balsamic

3. Toast four slices of crusty French bread and top each slice (in this order) with: 2 T goat cheese, 1 T fig jam, a spoonful of the onions, a pinch of pine nuts, a drizzle of olive oil, plus salt and pepper to taste.

Stone Fruit Bruschetta

I like the sweetness added by replacing the typical tomato in bruschetta with stone fruit. The garlic adds a delicious and somewhat unexpected kick of flavour.

Ingredients

1 cup (155 grams) diced stone fruit
(I used peaches, but you could also use plums, nectarines, apricots, or a mix)
3 cloves garlic, sliced paper thin
2 T chopped basil
2 T olive oil
salt and pepper

Mix all the ingredients in a bowl, then spoon onto slices of toasted baguette that have been sprinkled with olive oil and salt.

As seen in France Today magazine