Bruschetta 1-1-1

Total Time:
50 min
Prep:
40 min
Cook:
10 min

Yield:
6 appetizer servings
Level:
Easy

Ingredients
  • For the olive topping:
  • 1 cup pitted and coarsely chopped black olives, such as kalamata
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 2 tablespoons pine nuts, lightly toasted
  • For the tuna topping:
  • 1 (7-ounce) jar Italian tuna packed in olive oil, drained and flaked
  • 2 tablespoons small capers, drained
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • For the eggplant topping:
  • 1 small Italian eggplant (about 1 pound), sliced crosswise into 1/2-inch thick slices
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped seeded tomato
  • 1 tablespoon chopped fresh basil leaves
  • 1 teaspoon red wine vinegar
  • 1 small clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • Salt and pepper
  • 1 pinch sugar, if needed
  • 18 (1/2 to 3/4-inch thick) slices crusty, rustic Italian bread, such as ciabatta
  • Good quality extra-virgin olive oil, for garnishing
  • Sea salt, for garnishing
  • Coarsely ground black pepper, for garnishing
Directions

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.

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.

Preheat a grill to high or preheat your oven broiler.

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.

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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