Thursday, December 16, 2010

Bruschetta With Eggplant Spread & Herb Salad

Eggplant Spread & Herb Salad Topped Bruschettas are a wonderful addition to the open faced sandwich repertoire. This is an absolutely delicious as well as elegant brunch or lunch offering. Smaller portions can be offered as appetizers/starters also. You can prepare most of the components ahead of time and assemble it just before serving. It is easy to make thin shavings of cheese if you use a vegetable peeler or a very sharp knife.

For variation, use toasted pita bread, tostada shells or other flat breads as the base. You can also make roll ups or wraps using Lavash bread, Chapatis or whole wheat tortillas.

4 Servings


Eggplant Spread, 1/2 recipe
4 large slices Sourdough bread
2 Tbsp Garlic Pesto
1 Tbsp Extra Virgin Olive Oil
2 oz. Parmesan or Feta cheese, thinly shaved
Herb Salad & Dressing

Herb Salad:
1 bunch Arugula
1 bunch Watercress
1/2 small Fennel bulb, thinly sliced

1 tsp Honey
1 tsp prepared Mustard
1/4 tsp Sea Salt
2 Tbsp Extra Virgin Olive Oil
1 Tbsp White Wine Vinegar
1 small clove Garlic, minced
1 Shallot, minced
Freshly ground Black Pepper


Prepare the eggplant spread a day or two ahead.

The dressing also can be made a day or two ahead: Combine honey, mustard, salt, oil and vinegar and mix well. Add the rest of the ingredients and mix well.

Use only the leaves and tender tips of the arugula sprigs and watercress; discard tough stems. Wash well in several changes of fresh water, drain thoroughly, and chill until needed. This can be done one day ahead.

On the day of serving, allow the eggplant spread and the dressing to come to room temperature.

Combine garlic pesto with the olive oil.

Spread the bread with the oil and garlic pesto mixture and grill or toast until golden.

While the bread is toasting, mix the salad with the dressing.

Place bread on plates and spread with the eggplant spread and top with the herb salad.

Garnish with the cheese slices.

Serve immediately.

Eat! Enjoy!

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