Name: Bruschetta Dip in an Italian Bread Bowl
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped; 1 small bulb fennel, trimmed, cored and finely chopped; 1 small Japanese eggplant, finely chopped; 2 cloves garlic, finely chopped; Pinch of red pepper flakes; Kosher salt and freshly ground pepper; 1 pint grape or cherry tomatoes, halved; 1/2 cup pitted kalamata olives, halved; 1 tablespoon red wine vinegar; 1 round or oval loaf Italian peasant bread (about 8 inches); 1/2 cup fresh basil, roughly chopped; 1/4 cup grated ricotta salata cheese, plus more for topping; Crackers and/or crudités, for serving

Directions

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the garlic, red pepper flakes, 1 teaspoon salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes.
Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally.
Meanwhile, preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5 to 8 minutes.
Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites.

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Bruschetta Dip in an Italian Bread Bowl

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