Happy Wednesday friends!
Sincerely,
Pedantic Foodie
Garden Bruschetta with Eggplant & Ricotta
serves 6 / recipe adapted from Bon Appetit Magazine
- 1 1/2 cups heirloom tomatoes, diced
- 1 tablespoon fresh basil chiffonade
- 1 1/4 teaspoons kosher salt, divided use
- 2 large garlic cloves, minced
- 3 tablespoons extra virgin olive oil, divided use (plus extra for toasts)
- 1 cup eggplant, diced
- 1/4 cup water
- 1/3 cup whole milk ricotta
- French baguette, sliced into 24 slices about 1/2 inch thick
In a medium bowl combine tomatoes, basil, garlic, 1 teaspoon kosher salt, and 2 tablespoons olive oil. Stir to thoroughly combine and cover with plastic. Refrigerate for at least 30 minutes.
In a small frying pan, heat 1 tablespoon olive oil over medium high heat. Add diced eggplant and 1/4 teaspoon salt and sauté until the eggplant begins to brown on the edges.
Add 1/4 cup of water and reduce heat to medium. Cook until the eggplant is soft, about 5 minutes. Remove from heat and add eggplant to the tomato mixture. Refrigerate until ready to serve.
Place oven on its broiler setting.
Brush both sides of the sliced baguette with olive oil and lay out on a baking sheet lined with foil. Toast under the broiler until the toasts are a deep golden color.
Spread each toast with ricotta and top with the tomato and eggplant mixture. Serve immediately. Enjoy!