Sicilian Bruschetta

Sicilian Bruschetta
Photo by Lisa Romerein

Ingredients

  • 2 teaspoons sugar
  • 1 cup chopped green olives
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 teaspoons kosher salt
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh oregano
  • ¼ cup red-wine vinegar
  • + 10 more ingredients
    • 1 large eggplant, cut into 1/2-in. dice (about 4 cups)
    • 1 cup ricotta cheese
    • 1 cup chopped red bell pepper
    • 1 cup chopped celery
    • 2 tablespoons minced garlic
    • ¼ cup tomato paste
    • ½ cup toasted pine nuts
    • 1 loaf (1 lb.) crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices
    • About 6 tbsp. olive oil, divided
    • ½ cup raisins

1. Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside. 2. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to b...

View full recipe at My Recipes

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