Bruschetta with Bresaola, Eggplant and Mozzarella

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 3 tablespoons virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 2 small Japanese eggplants
  • 2 tablespoons red wine vinegar
  • 1/2 pound fresh mozzarella
  • 8 basil leaves, chiffonade
  • 4 large slices Italian country bread
  • 1/4 pound Bresaola, sliced paper thin by butcher or deli (should yield 12-15 slices), may substitute Prosciutto or Capicola
Directions
  • In a 10- to 12-inch saute pan heat olive oil until smoking. Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft. Add 2 tablespoons red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper.

  • Grill or toast bread on both sides and spoon generous amount over each slice of bread. Place 3 slices Bresaola over top of eggplant mixture and serve.


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