Peak Fresh Produce® Eggplant Bruschetta


  1. Fold together ricotta, oregano, thyme, eighth of a teaspoon of salt and pepper. Reserve.
  2. 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.
  3. Heat oven to 450° bake bread for 3-4 minutes until lightly crispy then remove and cool for service.
  4. On a sheet pan lined with parchment paper line up sliced eggplants and sprinkle with sea salt. Allow to rest for 20 minutes.
  5. Drizzle eggplant with one tablespoon of olive oil and grill each side for 1-2 minutes then remove and cool for service.
  6. 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.
  7. Toss blistered tomatoes with lemon juice, lemon zest, salt, and pepper.
  8. 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.


  • 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