Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Grilled Caponata And Olive Bruschetta
- add review
- #45004
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 medium eggplant, cut crosswise into 1/2-inch-thick slices
kosher salt
1 small yellow onion, cut crosswise into 1/2-inch-thick slices
1/3 cup olive oil
1 medium tomato, seeded and roughly chopped
15 kalamata olives, pitted and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon capers, drained
2 teaspoons balsamic vinegar
1 teaspoon finely chopped garlic
freshly ground black pepper
8 slices Italian or other coarse country bread
4 ounces fresh goat cheese, crumbled
directions
Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices.
Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil. Grill the eggplant and onion slices directly over medium heat, turning once, until tender, 10 to 12 minutes total.
Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar and garlic and mix well. Season with salt and pepper to taste.
Grill the bread slices directly over medium heat, turning once, until toasted, 2 to 3 minutes total.
Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.
added by
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments