If there’s one food I always strictly link to summer it’s bruschetta. Proper bruschetta is made by roasting bread on the grill and that obviously happens mostly in the summer. Which is also when tomatoes are in season. Bruschetta truly is the perfect starter for grill night. An excellent alternative to classic tomato bruschetta, it’s eggplants and fresh mint that top this grilled eggplant bruschetta. A delightful bruschetta flavour alternative.
Both, tomatoes and eggplant bruschetta are perfect for a parties. You can make a large batch of the topping ahead of time, as well as toasting the bread slices.
Either bring out a bowl of the bruschetta topping for people to put on their own toasts, or just top them with marinated tomatoes or with the eggplant paste and you will have the ultimate summer snack.
Make these simple bruschetta as a classic Italian starter. Ideal for a gathering with friends, easy to make and full of flavours.
TOMATOES BRUSCHETTA
INGREDIENTS:
6 to 7 ripe tomatoes
2 cloves garlic, minced (about 2 teaspoons)
1/4 cup extra virgin olive oil
1 teaspoon balsamic vinegar
6 to 8 fresh basil leaves, thinly sliced or chopped
3/4 teaspoon sea salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1/3 cup crushed fetta cheese (optional)
12-16 slices of toasted bread
DIRECTIONS
chopped the tomatoes and basil,
mix them with olive oil, vinegar, salt and pepper
Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes)
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually you, do it right before serving. Top with some crushed fetta cheese (optional)
EGGPLANT BRUSCHETTA
INGREDIENTS:
1 kg eggplants
1/2 cup extra-virgin olive oil
1 onion finely chopped
4 garlic cloves, minced
salt and pepper to taste
1/2 teaspoon freshly ground black pepper
1/4 cup packed basil leaves, coarsely shredded
1/2 cup grated tomatoes
12-16 slices of toasted bread
DIRECTIONS:
Peel the eggplants and cut them in cubes
Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices
Warm 1/4 cup olive oil in a large skillet over high heat
Add the onion and cook for 5 minutes
Add the eggplants and toss the, quickly to coat with oil. Reduce the heat to moderate, add the garlic and season with salt and black pepper
Cook, stirring, until the eggplant begins to soften, about 15 minutes
Add the basil and cook until just wilted
Add the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 15 minutes and the paste becomes thick
Spoon the eggplant on the grilled bread, top with some chopped basil and serve right away or serve the toasts plain with a bowl of the eggplant bruschetta mixture on the side for people to top their own
Notes:
1. For both bruschetta I usually use sourdough bread which gives a tangy flavour
2. For the tomatoes bruschetta use any flavourful, ripe tomato. If you use cherry tomatoes, just quarter them.
3. To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.
4. If you don't want too much oil and vinegar, add little by little until you get the taste and consistency you want.
5. Rubbing the toasted bread with garlic will help impart tons of flavour into your tiny toasts.
6. Before you cook the eggplants, cut them in cubes and transfer them to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juice
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