Bruschetta Classico Recipe
Roasted eggplant spread, marinat
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Ingredients
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Bruschetta Topping
Method
Preparation
- 1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and place it cut-side down on a baking sheet. Roast for 25-30 minutes until tender. Let cool, then scoop the flesh into a bowl.
- 2
Prepare the Topping
To the bowl with the roasted eggplant, add diced cherry tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper. Mix well to combine.
- 3
Toast the Bread
Slice the baguette into 1/2 inch slices. Brush with olive oil and arrange on a baking sheet. Toast in the oven for about 5-7 minutes until golden brown.
- 4
Serve
Top each toasted baguette slice with a generous spoonful of the roasted eggplant mixture. Serve immediately and enjoy!