Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese
Lia Soneson
Freshly grilled bread is hard to beat, but, grilled bread smeared with creamy goat cheese and a medley of grilled veggies nears perfection! This bruschetta makes a wonderful appetizer, or side dish, for an end-of-summer dinner. Try it tonight!
Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese
Serves 4 - 6 as an appetizer
Ingredients:
1 eggplant, cut into 1/4” thick, long plank slices
1 red pepper, halved
6-8 leaves basil, chiffonade cut
3 small tomatoes
1 loaf French bread, sliced
Olive oil, for brushing on bread
1 clove garlic
6 oz goat cheese
Dressing Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper
1 teaspoon Dijon mustard
Directions:
1. Cut the eggplant into long plank slices about 1/4-inch thick -- no need to peel. Halve the pepper. Drizzle both the eggplant slices and the pepper halves with olive oil, Kosher salt, and pepper. Prepare a medium-hot grill, and grill the eggplant slices for 3 - 4 minutes on each side, or until golden brown. Remove the eggplant from the grill, and cut into a 1/4-inch dice.
2. Grill the pepper halves until slightly charred and tender, also for about 3 - 4 minutes per side. Remove the pepper from the grill. Place the pepper halves in a paper bag or covered bowl for a few minutes, this will allow you to easily remove the pepper’s peel after a few minutes of cooling. Once cooled, peel away the pepper’s skin and then cut into a 1/4-inch dice.
3. While the vegetables grill, prepare the dressing by whisking all of the ingredients together in a small bowl.
4. Slice the basil into a fine chiffonade cut. Do this by stacking clean basil leaves together, then rolling them up the long-way. With a sharp knife, slice the roll with narrow cuts to produce finely sliced shreds.