Ingredients
- 5 tablespoons olive oil
- 1 baguette, cut on the diagonal into 1/2-inch slices
- 1 medium-sized black eggplant, cut lengthwise into 1/2-inch slices
- 1 Vidalia onion, cut into 1/2-inch disks
- Salt
- 2 Roma tomatoes, pulp removed, cut into 1/2-inch cubes
- 1 clove garlic, minced Freshly ground black pepper
- 2 pepperoncini peppers, diced, plus 2 tablespoons pickling juice
- 1/2 cup finely grated manchego cheese
- Preheat grill to medium-high.
Directions
Using 2 tablespoons of the olive oil, brush both sides of the baguette slices and grill until golden brown and lightly charred around the edges, about 1 to 2 minutes on each side. Remove from grill and set aside. Using another 2 tablespoons olive oil, brush eggplant and onion and grill until lightly charred, 3 to 4 minutes on each side. Remove eggplant and onion from heat, season with salt, and set aside, on a cutting board, until cool enough to handle. Slice both into 1/2-inch cubes. Combine eggplant, onion, tomato, garlic, remaining tablespoon olive oil, black pepper, pepperoncini and pickling juice in a bowl. Toss to combine and check for seasoning, adding additional salt, if necessary. Assemble toasts on a serving platter and place a heaping spoonful of vegetable mixture on top of each. Sprinkle with cheese and serve. Yield: 6 appetizer servings
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By conni_walker_99...
Twin Falls,, ID
on November 03, 2010
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I was home sick when I saw this episode.... all I can say is that I'm sooooooooo glad I was sick that day. OMG this is so good. I only had a half of a large vidalia onion but it still turned out GREAT!. Will definately tell all my foodie friends and make this again. Yum!
By stay_11334124
Herkimer, NY
on June 30, 2010
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Your Bangin' Bruschetta was very tasty - I added a few family favorite family herbs and a dash of special EVOO before serving. I love your enthusiasm and that adds to the recipe but...please, pretty please...promise not to pronounce the word "Bru - SHETTA !" It's pronounced "BRU - SKET -TA." You don't pronounce school "Shule," it's pronounced "Skool." I wish I could say that no one else on the Food Network pronounces it wrong - but they do - unfortunately! So...be a trend setter and say it right! Thank you, thank you and again Mille Gratie!
Steve Scarcia
By bratdawg
Southwest
on March 21, 2010
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First - never have been a fan of eggplant but it's probably because my mom made it rubbery. :O FN has helped me discover several new things - like babaganoush and now this. :D So, unless you hate the taste of eggplant it's worth trying.
Used mild greek peppers and I think it needs the flavor of the hot ones. I like more garlic, so I'll probably add another clove.
Made it on stove top grill pan; can't wait for summer bbq to come and try it on a grill. :D
It's really good tho! Thanks Sunny!
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