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Ingredients Jump to Instructions ↓

  1. 1 cup pitted and coarsely chopped black olives , such as kalamata

  2. 1 teaspoon finely chopped fresh basil leaves

  3. 1/2 teaspoon finely chopped fresh rosemary leaves

  4. 2 tablespoons pine nuts, lightly toasted

  5. 1 (7-ounce) jar Italian tuna packed in olive oil, drained and flaked

  6. 2 tablespoons small capers , drained

  7. 1/4 cup extra-virgin olive oil

  8. 2 tablespoons lemon juice

  9. 1 tablespoon finely chopped fresh parsley leaves

  10. Salt and freshly ground black pepper

  11. 1 small Italian eggplant (about 1 pound), sliced crosswise into 1/2-inch thick slices

  12. 3 tablespoons extra-virgin olive oil

  13. 1/4 cup finely chopped seeded tomato

  14. 1 tablespoon chopped fresh basil leaves

  15. 1 teaspoon red wine vinegar

  16. 1 small clove garlic , finely chopped

  17. 1/4 teaspoon crushed red pepper

  18. Salt and pepper

  19. 1 pinch sugar, if needed

  20. 18 (1/2 to 3/4-inch thick) slices crusty, rustic Italian bread , such as ciabatta

  21. Good quality extra-virgin olive oil , for garnishing

  22. Sea salt, for garnishing

  23. Coarsely ground black pepper, for garnishing

Instructions Jump to Ingredients ↑

  1. Prepare the olive topping by combining the olives, olive oil, basil and rosemary in a small non-reactive mixing bowl and stirring until well combined. Cover with plastic wrap and set aside at room temperature while you prepare the remaining toppings and the bruschetta .

  2. Prepare the tuna topping by combining the tuna, capers, olive oil, lemon juice , and parsley in a small non-reactive mixing bowl. Season, to taste, with salt and freshly ground black pepper. Cover with plastic wrap and set aside at room temperature while you prepare the remaining topping and the bruschetta.

  3. Preheat a grill to high or preheat your oven broiler.

  4. Prepare the eggplant topping by brushing the eggplant slices on both sides with 1 tablespoon of the olive oil and grilling until the eggplant is tender and lightly golden on both sides, 2 to 4 minutes per side. (Alternatively, eggplant slices may be placed on a baking sheet and broiled until golden on both sides, 2 to 4 minutes per side.) Transfer to a plate to cool, then chop the eggplant slices and combine with the remaining 2 tablespoons of olive oil, the tomatoes , basil, red wine vinegar , garlic, and crushed red pepper. Season, to taste, with salt and freshly ground black pepper. If the eggplant is bitter , add a pinch of sugar . Set aside while you prepare the bruschetta.

  5. Place the bread slices on the grill (or alternatively, on a baking sheet under a preheated broiler) and toast until they are golden on both sides and crisped, 1 to 2 minutes per side. Divide the toasts between 3 serving plates and top the toasts on each plate with 1 of the toppings. Sprinkle the olive topped bruschetta with the toasted pine nuts . Drizzle with additional extra-virgin olive oil and sprinkle lightly with sea salt and freshly ground black pepper if desired. Serve immediately.

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