Peak Fresh Produce® Eggplant Bruschetta
Peak Fresh Produce® Eggplant Bruschetta
Directions
- Fold together ricotta, oregano, thyme, eighth of a teaspoon of salt and pepper. Reserve.
- Place ciabatta slices on a parchment paper lined sheet pan. Drizzle with 1-2 tablespoons of olive oil. Follow with a sprinkle of sea salt and black pepper. Finish with a sprinkle of grated parmesan cheese.
- Heat oven to 450° bake bread for 3-4 minutes until lightly crispy then remove and cool for service.
- On a sheet pan lined with parchment paper line up sliced eggplants and sprinkle with sea salt. Allow to rest for 20 minutes.
- Drizzle eggplant with one tablespoon of olive oil and grill each side for 1-2 minutes then remove and cool for service.
- In a sauté pan over medium high heat add remaining olive oil, tomatoes, salt, and pepper. Cook stirring for 2 minutes. Transfer to bowl to cool.
- Toss blistered tomatoes with lemon juice, lemon zest, salt, and pepper.
- Place a slice of eggplant on each toasted piece of bread then spread some herbal ricotta. Spoon tomato relish on top then garnish with fresh basil leaf and serve.
Ingredients
- 8 ea Delancey Street Deli® ciabatta bread, bias cut
- 4 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 1/4 tsp sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 4 tbsp Roma® Cheese, Parmesan, grated
- 1 ea Peak Fresh Produce Eggplant, sliced on bias, skin on
- 1 tbsp sea salt
- 2 cups Roma® Cheese, Ricotta, Whole Milk
- 2 tbsp Peak Fresh Produce® Oregano, minced
- 1 tsp Peak Fresh Produce® Thyme, Fresh, minced
- 1/4 tsp Roma® garlic powder
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 cup Peak Fresh Produce® Tomato(es), Grape, cut in half
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest only
- 8 leaves ea Peak Fresh Produce® Basil, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
