Bruschetta Alla Napoletana (v) Recipe

Preheat oven to 425°F (220°C). Slice the ciabatta crosswise into 12–14 slices about 1/2-inch thick.

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Place on a baking sheet in a single layer.

Toast in the oven 6–8 minutes, flip once, and toast another 4–6 minutes, until edges are golden and surface is crisp but not hard.

Remove from oven and while still warm, rub cut side of the garlic clove over each slice for a gentle garlic aroma. Season lightly with sea salt and 1/2 tsp freshly ground black pepper. Set aside.

Prepare vegetables: trim and cut eggplant into 1/2-inch dice (no need to peel). Finely slice the red onion, dice the tomato, and thinly slice the celery.

Salt the eggplant lightly (about 1/2 tsp) and let sit in a colander for 15 minutes to draw out moisture and any bitterness; pat dry with paper towels.

Heat 2 tbs olive oil in a 10-inch skillet over medium-high heat. Add the eggplant in a single layer (cook in batches if needed) and sauté until golden and softened, 6–8 minutes. Remove to a plate.

In the same skillet add a splash more oil if dry and reduce heat to medium. Add the red onion and celery and sauté until translucent and softened, 4–5 minutes.

Stir in the diced tomato and tomato paste, cook 2 minutes. Return the eggplant to the skillet along with chopped green olives and capers. Stir to combine.

Add red wine vinegar and brown sugar, stir and simmer gently for 4–5 minutes until flavors meld and mixture thickens slightly.

Season with dried oregano, the remaining 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and fold in chiffonade of fresh basil. Let cool to room temperature — caponata can be used warm or at room temp.

Drain the jarred roasted red peppers and pat dry. Chop into 1/4- to 1/2-inch strips.

In a small bowl, mash the goat cheese with lemon zest and 1/4 tsp freshly ground black pepper until smooth and spreadable.

Fold the chopped roasted peppers into the goat cheese mixture gently so the peppers remain slightly chunky. Taste and adjust seasoning; stir in chopped parsley.

If using whole burrata, gently tear open and scoop out the stracciatella (creamy center). Place the stracciatella in a small bowl and gently loosen with a fork so it is spoonable.

Assemble bruschetta: arrange toasted ciabatta slices on a platter. For each slice choose one of three toppings or combine as desired: a generous spoonful of eggplant caponata, a portion of roasted red pepper–goat cheese mixture, and a small spoonful of stracciatella.

For a composed bite on 1–2 slices: spread a thin layer of goat-cheese-roasted-pepper mixture, add a small mound of caponata, and finish with a small spoonful of stracciatella on top to contrast textures.

Drizzle the assembled bruschetta lightly with 2 tbs extra-virgin olive oil, sprinkle flaky sea salt (about 1/2 tsp total across platter) and the reserved micro basil leaves.

Serve immediately while toasted bread is still crisp. Leftover caponata keeps refrigerated up to 3 days; burrata should be used the same day.