Wednesday, September 24, 2014

With a Cherry Tomato on Top

A weekend at my parents' house meant lots of garden goodies to behold. Their kitchen floor was covered in boxes of tomatoes, their shelves were lined with canned veggies and the pumpkin patch was. . .sadly down for the count. Yes, we might have only gotten 4 small pumpkins and 5 miniature gourds out of this year's crop, but the rest of the garden definitely delivered.

One benefit of the harvest was this Cherry Tomato Bruschetta from Family Circle. We had this as our appetizer ahead of a pork tenderloin and grilled zucchini dinner.

Makes 16
1 small eggplant, diced into 1/2 inch cubes
5 Tbs olive oil (divided)
1 loaf italian bread, cut about 1/2 inch thick into 16 pieces.
1 cup ricotta cheese
1/4 cup chopped basil leaves plus some for garnish
1/2 tsp grated lemon zest
1/2 tsp salt (divided)
12 tsp pepper (divided)
2 cloves garlic, halved lengthwise
1 1/2 pounds cherry tomatoes, sliced
1 Tbs lemon juice

Preheat oven to 400 degrees. Toss eggplant with 2 Tbs olive oil and bake for 30 minutes. Remove from oven and set aside.

Heat grill pan or grill to medium-high. Brush bread slices on one side with remaining olive oil. Grill, oil side down, until toasted and lightly marked. Brush tops with olive oil and toast on opposite side. Remove bread from grill and arrange on platter. 

Mix together the ricotta, 1 Tbs basil, lemon zest and 1/4 tsp each of the salt and pepper. Rub cut side of garlic clove half on four of the bread slices, repeat with remaining cloves on bread. Toss eggplant and cherry tomatoes in a small bowl with remaining olive oil, remaining basil and 1/4 tsp salt and pepper, and lemon juice. Spread ricotta mixture on grilled bread slice, top with spoonful of tomato mixture and garnish with basil.
The orange and red tomatoes against the green and brown of the eggplant created some unique colors for bruschetta indeed.
And it was good.

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