Appetizers
Eggplant & Tomato Bruschetta
Makes 12 bruschetta
Eggplant & Tomato Bruschetta
Makes 12 bruschetta
A quick and impressive appetizer. These will go quickly, so be prepared to make a second batch!
Nutritional information per brushetta:Calories 36 (85% from fat)
carb. 1g
pro. 0g
fat 4g
sat. fat 1g
chol. 0mg
sod. 55mg
calc. 2mg
fiber 1g
carb. 1g
pro. 0g
fat 4g
sat. fat 1g
chol. 0mg
sod. 55mg
calc. 2mg
fiber 1g
Ingredients
- ½ small to medium eggplant (about 6 ounces), cut into ½ inch dice
- 1 garlic clove, finely chopped
- 3 tablespoons extra virgin olive oil, divided
- ¼ teaspoon kosher salt
- Pinch freshly ground black pepper
- ½ cup grape tomatoes, quartered
- 1 tablespoon fresh basil, thinly sliced (chiffonade)
- 12 slices (½-inch thick) French bread
- Shaved Parmesan, for garnish
Preparation
- Line the baking pan with aluminum foil.
- Toss the eggplant and garlic with 2 tablespoons of olive oil, salt, and pepper. Spread into a thin layer on the prepared baking pan.
- Put thepan in the upper position in the Toaster Oven Broiler and set to 350°F on the Bake setting. Bake until the eggplant is soft, about 10 minutes.
- Add the tomatoes and basil and toss to combine. Reserve.
- Brush one side of each slice of bread with the remaining olive oil. Insert the rack in the upper position and place prepared bread on rack. Set to broil on the Broil setting for about 2 to 3 minutes, or until lightly toasted.
- Arrange the toasted bread on a serving platter and divide the eggplanttomato mixture on top of each slice. Top with the shaved Parmesan.
