Grilled Eggplant Caponata Bruschetta with Ricotta Salata

Ingredients

  • Pinch red chile flakes
  • 8 ounces ricotta salata, crumbled
  • Pinch red chile flakes
  • 8 ounces ricotta salata, crumbled
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh basil, plus more for garnish
  • ½ cup canola oil
  • + 27 more ingredients
    • 1 loaf Italian bread, sliced into ½-inch-thick slices
    • 1 tablespoon granulated sugar
    • 2 tablespoons capers, drained
    • ¼ cup golden raisins
    • ½ cup white wine vinegar
    • ½ cup Sicilian green olives, pitted and chopped
    • 1 small red onion, diced
    • 1 large stalk celery, diced
    • Kosher salt and freshly ground black pepper
    • Extra virgin olive oil
    • 2 medium globe eggplants, cut into ¾-inch-thick slices
    • 4 plum tomatoes, halved lengthwise
    • 1 loaf Italian bread, sliced into ½-inch-thick slices
    • ¼ cup chopped flat-leaf parsley
    • ¼ cup chopped fresh basil, plus more for garnish
    • 1 tablespoon granulated sugar
    • 2 tablespoons capers, drained
    • ¼ cup golden raisins
    • ½ cup white wine vinegar
    • ½ cup Sicilian green olives, pitted and chopped
    • 1 small red onion, diced
    • 1 large stalk celery, diced
    • ½ cup canola oil
    • Kosher salt and freshly ground black pepper
    • Extra virgin olive oil
    • 2 medium globe eggplants, cut into ¾-inch-thick slices
    • 4 plum tomatoes, halved lengthwise

1. Preheat a grill to medium-high heat. 2. Preheat a grill to medium-high heat.

View full recipe at SpringPad

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