Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!Shop Now
1 baguette, thinly sliced
2 tbsp Mr Hugh’s rapeseed oil
1 tbsp tahini (optional)
2 tsp Lebanese-style spice blend or Baharat
2 tsp Mr Hugh’s lemon infused rapeseed oil
2 tbsp sesame seeds, toasted
1 x 80g pack pomegranate seeds (or 1 pomegranate, seeded)
Preheat the grill to high. Drizzle the baguette slices with the Mr Hugh’s rapeseed oil, and then grill for 1-2 minutes on each side, or until golden. Set aside to cool.
Prick the aubergines with a fork. Grill for 30 minutes, turning, until charred. Remove from the heat and leave to cool a little. Discard the skin, then chop the flesh to a rough pulp. Drain. 3 In a bowl, combine the aubergine pulp, tahini (if using), spice blend and Mr Hugh’s lemon infused rapeseed oil. Season well.
Arrange the crostini on a platter. Top with the aubergine caviar; scatter over the sesame seeds and pomegranate seeds. Serve.