cherry tomato & grilled eggplant bruschetta with albacore tuna tartare
Author: Chef D. Brown
Yields: 12 bruschetta
Ingredients
- 1 lb Village Farms cherry no. 9 fall in love again® tomatoes
- 1 lb Eggplant
- 1 medium Red onion
- ¼ cup Capers
- cup Italian flat-leaf parsley
- ½ cup Basil
- ¼ cup Extra virgin olive oil
- 1 tbsp White wine vinegar
- ½ tsp Black pepper
- ¼ tsp Sea salt
- 1 Baguette
Instructions
- Preheat oven to 350°F.
- Cut baguette into ½˝ thick slices (crosswise) to make bruschetta toasts.
- Drizzle toasts with olive oil and bake in oven 5–10 minutes until golden (maintaining a soft center).
- Slice eggplant lengthwise into ½˝ thick slices; drizzle with olive oil and season with salt.
- Grill eggplant on a BBQ grill or cast-iron grill pan.
- Cool, cut into ½˝ cubes and reserve.
- Cut cherry tomatoes into quarters. Transfer to large bowl.
- Add vinegar, olive oil, eggplant, red onion, capers, parsley, and basil.
- Check seasoning and heap onto bruschetta toasts.
- Drizzle with additional olive oil just prior to serving.
Recipe by Village Farms at https://villagefarmsfresh.com/recipes/cherry-no9-bruschetta-recipe