Bruschetta With Grilled Eggplant Food

BRUSCHETTA

Bruschetta image

Hardly anything makes my tastebuds jump up and down and do flip-flops more than bruschetta.

Categories appetizers main dish salad snack

Time 30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 tbsp. Olive Oil
5 cloves Garlic, Finely Minced
1 pt. Red Grape Tomatoes, Halved Lengthwise
1 pt. Yellow Grape Tomatoes, Halved Lengthwise
1 tbsp. Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don't Oversalt!)
1 whole Baguette
8 tbsp. Butter

Steps:

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly. Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread. To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

EGGPLANT BRUSCHETTA

Eggplant Bruschetta image

This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.

Provided by Chabear01

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

Steps:

In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
Meanwhile, preheat the grill or broiler.
Toast the bread on the grill or under the broiler until golden brown on both sides.
Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3

GRILLED EGGPLANT BRUSCHETTA

Grilled Eggplant Bruschetta image

Fancy toast. That's what this recipe is all about. Between the zesty garlic-rubbed bread, creamy ricotta, sweet honey-roasted tomatoes and smoky grilled eggplant, it's like a party in my mouth!

Provided by Kardea Brown

Categories appetizer

Time 1h15m

Yield 8 to 10 large bruschetta

Number Of Ingredients 11

Ingredients

1 eggplant, sliced
Kosher salt and freshly ground black pepper
1 loaf sliced Italian bread
1/4 cup extra-virgin olive oil
Nonstick cooking spray, for the baking sheet
1 pint multicolor grape tomatoes
2 tablespoons balsamic vinegar
1 teaspoon honey
3 cloves garlic, halved
1/4 cup fresh basil leaves, chopped, plus more for garnish
One 15-ounce carton ricotta

Steps:

Place the eggplant in a colander. Sprinkle generously with salt and let stand 30 minutes. (This removes the excess water from the eggplant.) Rinse the eggplant and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Heat a grill pan or outdoor grill to medium-high heat (see Cook's Note).
Preheat the oven to 450 degrees F. Brush the eggplant and bread slices with 3 tablespoons olive oil. Sprinkle the eggplant with salt and pepper.
Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. Toss the grape tomatoes, vinegar, honey and the remaining tablespoon olive oil on the foil. Bake the tomatoes until they burst, about 6 minutes.
Meanwhile, grill the eggplant until browned and tender, 3 to 4 minutes on each side. Grill the bread until toasted and grill marks appear, 1 minute on each side. Rub the cut sides of the garlic on the bread. Set aside.
Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add to the tomatoes. Add the chopped basil, then season with salt and pepper.
Spoon the ricotta onto the grilled bread. Top with the eggplant mixture and garnish with additional basil. Cut the bread in half, if desired.

GRILLED EGGPLANT BRUSCHETTA

Grilled Eggplant Bruschetta image

Provided by Food Network

Categories appetizer

Time 15m

Yield about 12 bruschetta

Number Of Ingredients 6

Ingredients

1 whole Etalon eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped
1 red onion, sliced (1/4-inch thick), grilled until brown on both sides, roughly chopped
1 small garlic clove, minced
1 (14-inch) baguette sliced, rubbed with garlic and toasted
Olive oil
Salt and pepper to taste

Steps:

Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.

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