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Mediterranean Feast: Simple Vegetarian Recipes by Erin Gleeson

Reimagining the flavours and signature dishes of the Mediterranean, Erin Gleeson presents vegetarian recipes for creating effortless, unforgettable meals.

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 [1] 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.

Author Erin Gleeson. Photo by JODIE PORGES

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.


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

Stone Fruit Bruschetta. From “The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels” by Erin Gleeson

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