Eggplant Caponata And Goat Cheese Bruschetta Recipe

Name: Eggplant Caponata And Goat Cheese Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Caponata:; 1/4 cup olive oil; 3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1 pound); 3/4 cup finely chopped onion; 1/3 cup finely chopped celery; 1/3 cup chopped pitted green olives; 3 tablespoons chopped drained bottled capers; 1/4 cup balsamic vinegar; 1-1/2 tablespoons sugar; 3 tablespoons golden raisins; 3 tablespoons pine nuts, toasted lightly; 3 plum tomatoes, cut into 1/4-inch dice (about 1 cup); 2 tablespoons finely chopped flat-leafed parsley; Bruschetta:; eight to twelve 1/2-inch-thick diagonal slices of sourdough bread; olive oil; 4 ounces softened goat cheese; milk or cream, about 1 tablespoon

Servings: persons

Caponata:
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1 pound)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup balsamic vinegar
1-1/2 tablespoons sugar
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch dice (about 1 cup)
2 tablespoons finely chopped flat-leafed parsley
Bruschetta:
eight to twelve 1/2-inch-thick diagonal slices of sourdough bread
olive oil
4 ounces softened goat cheese
milk or cream, about 1 tablespoon

1
To make the caponata:
2
In a heavy skillet, heat 2 tablespoons of the oil over moderately-high heat until hot but not smoking. Cook the eggplant, stirring, until it is tender, about 5 minutes. Transfer the eggplant to a bowl. Add the remaining 2 tablespoons oil to the skillet and cook the onion and celery over moderate heat, stirring, for 5 minutes. Add the rest of the caponata ingredients except the parsley and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender. Transfer it to the bowl with the eggplant. Let the caponata cool and chill it, covered, for at least one hour. Stir in the parsley and season with salt and pepper.
3
To make the bruschetta:
4
Brush each slice of bread on one side with oil. Grill or broil the bread, on oiled side only, until slightly charred.
5
In a small bowl, mix the softened goat cheese and just enough milk or cream to make it easier to spread.
6
Spread some goat cheese on each slice of toast and top with caponata.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Caponata:, 1/4 cup olive oil, 3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1 pound), 3/4 cup finely chopped onion, and more.

Yes, Eggplant Caponata And Goat Cheese Bruschetta 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.

Eggplant Caponata And Goat Cheese Bruschetta

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