Bruschetta with grilled vegetables and codliver butter

Start the spring season off right with these delicious bruschettas. A surprising variation with grilled vegetables and cod liver butter. Yummy!
  • 2 Recipe - persons
  • Recipe - time: 40 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 2 ounces (50 g) drained canned cod liver
  • 3 tablespoons butter, diced and softened
  • 2 teaspoons brandy
  • Salt and white pepper, to taste
  • 1/2 medium zucchini, cut into 1/4-inch-thick (6 mm) slices
  • 1/2 medium eggplant, cut into 1/4-inch-thick (6 mm) slices
  • 1 bell pepper, seeded en sliced
  • Pepper to taste
  • 3 thyme sprigs, leaves only
  • Extra virgin olive oil
  • 1 baguette. halved horizontally
  • Balsamic vinegar
  • 2 basil sprigs, leaves only
  • TIP: If the vegetables are still warm enough after you place them on the bread, you can let the cod liver butter melt onto them outside the oven

Recipe - how do you make it

You can find this recipe in the cookbook Veggies & Fish by our founder Bart van Olphen.

Recipe - steps

  • 1 To make the butter, press the cod liver through a fine sieve into a small bowl, ursing the back of a spoon. Mix in the butter and brandy to form a smooth paste. Season with salte and white pepper. Spoon the mixture onto a piece of plastic wrap and roll intro a log. Let it set in the fridge for a minimum of 30 minutes.
  • 2 While the butter is chilling, preheat the oven to 350 °F (180 °C).
  • 3 Line a baking sheet with parchment paper. Arrange the zucchini, eggplant, and bell pepper on it. Sprinkle with salt, black pepper, and thyme, and drizzle with olive oil. Roast the vegetables for about 20 minutes, until they're beginning to char.
  • 4 While the vegetables are roasting, place the baguette halves on a rack in the oven and bake for 5 to 7 minutes, until crisp and golden brown. Remove from the oven.
  • 5 Remove the vegetables from the oven. Transfer them to a bowl, stir in a few drops of olive oil, and season with salt and black pepper.
  • 6 Top the bread with the vegetables and drizzle with vinegar. Dot the cod liver butter on the vegetables and return the bruschetta to the oven for another 2 minutes, until the cod liver starts to melt. Garnish with the basil and an extra trickle of vinegar.

Icelandic Cod liver