Bruschetta With Bresaola, Eggplant And Mozzarella Recipe – a delicious recipe with Virgin extra virgin olive oil, Red onion, eggplants, Red wine vinegar, Fresh mozzarella, Basil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
* Note: Sliced paper thin by butcher or possibly deli (should yield 12 to 15 slices), may substitute Prosciutto or possibly Capicola.
2
In a 10- to 12-inch saute/fry pan heat extra virgin olive oil till smoking.
3
Add in onion and cook till soft, about 9 to 10 min.
4
Meanwhile, cut eggplant into 1/4-inch thick rounds.
5
When onion has softened, add in eggplant to pan and cook, stirring regularly till eggplant has darkened and is soft.
6
Add in 2 Tbsp.
7
red wine vinegar and remove from heat to cold.
8
Cut fresh mozzarella into 1/4-inch cubes and add in to cooled eggplant mix.
9
Add in basil and season to taste with salt and pepper.
10
Grill or possibly toast bread on both sides and spoon generous amount of eggplant mix over each slice of bread.
11
Place 3 slices Bresaola over top of eggplant and serve.
12
This recipe yields 4 servings.
321
kcal
Calories
23
g
Fat
12
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 Tbsp. Virgin extra virgin olive oil, 1/2 med Red onion thinly sliced, 2 sm Japanese eggplants, 2 Tbsp. Red wine vinegar, and more.
Yes, Bruschetta With Bresaola, Eggplant And Mozzarella Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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