Story behind the recipe: I learned this appetizer recipe during a cooking class at Cook Street in Denver and is always a hit when I make it for get-togethers. Even those who do not like eggplant come away from trying this looking for seconds.
Description of the dish: This recipe is a new take on the classic bruschetta. The roasted veggies and goat cheese combine for an explosion of flavor.
This recipe makes 4 to 6 servings.
Time to prep: 15 minutes
Time to cook: 45 minutes
Ingredients:
- For the Topping:
- 2 large red bell peppers
- 2 medium Japanese eggplants, trimmed, cut lengthwise into 1/3 inch planks
- Extra-virgin olive oil
- ¼ c. basil chiffonade
- 2 Tbsp capers, drained
- 2 tsp balsamic vinegar
- 2 tsp extra-virgin olive oil
- ¼ tsp granulated garlic Kosher salt Freshly ground black pepper
- 1 loaf rustic Italian bread, cut into ½-inch slices
- 8 oz. fresh goat cheese
Cooking Instructions:
- To make the topping: Grill the red peppers over Direct Medium heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes.
- Remove from the grill and place in a paper bag, close tightly. Let stand 10 to 15 minutes to steam off the skins.
- Remove the peppers from the bag and peel away the charred skins.
- Cut off the tops and remove the seeds.
- Cut each pepper into ¼"-dice and transfer to a medium bowl.
- Brush both sides of the eggplant planks with olive oil and grill over Direct Medium heat until soft and browned, 6 to 8 minutes, turning and basting with olive oil halfway through grilling time.
- Transfer to a cutting board and cut into ¼ inch dice.
- Add to the peppers along with the remaining topping ingredients, including salt and pepper to taste. Mix well and set aside.
- Brush olive oil on both sides of the bread.
- Grill the bread slices over Direct Medium heat until toasted, 2 to 3 minutes, turning halfway through grilling time. Remove from the grill.
- Spread a layer of goat cheese on each slice and spoon the vegetable mixture on top. Serve warm or at room temperature. Additional notes: - To make basil "chiffonade" (herbs or vegetables. cut into thin strips), roll up the basil leaves like a cigar and thinly slice crosswise in ribbons. - Both the eggplant and the roasted peppers can be prepared ahead. - Grill the bread just before serving.
Additional notes:
- To make basil "chiffonade" (herbs or vegetables. cut into thin strips), roll up the basil leaves like a cigar and thinly slice crosswise in ribbons. - Both the eggplant and the roasted peppers can be prepared ahead. Grill the bread just before serving.
- I prefer to grill the peppers alongside the eggplant, but they can also be cooked under a broiler.
Submitted by: Chris Muldrow, Industry & Foundation Relations
