Eggplant Bruschetta

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The earthy, roasted eggplant is subtle but flavorful, giving this bruschetta recipe just what it needs to make a well-rounded antipasto. Both in beauty and in taste, this appetizer will perform for any occasion.

Ingredients:

• 2 eggplants
• DeLallo Extra Virgin Olive Oil
• 1 teaspoon salt
• Freshly ground pepper
• Pinch of cayenne
• Splash of DeLallo Lemon Juice
• 1 ciabatta, Italian loaf or baguette
• 2 tomatoes, plus a small one of a different color for garnish
• 20 basil leaves
• 5 ounces ricotta salata

Directions:

Prick the eggplants with a fork and grill over medium-high heat for 40 minutes, turning once, until soft and blackened. Scoop insides into a food processor and blend, adding olive oil as needed to create a smooth paste. Add salt, a few grinds of pepper, pinch of cayenne and splash of lemon juice to taste.

Chop the tomatoes to small dice.

Slice the bread into 10 pieces of a size that can be eaten easily out of hand. Toast both sides on the grill.

Spread the eggplant puree on the toasts, then spoon on the chopped tomato. Add 2 basil leaves and a small slice of ricotta salata. Top with one bit of the garnish tomato.

Eggplant can be prepared up to a day ahead.

10 to 15 toasts Printer-friendly version