Bruschetta with Warm Caponata and Goat Cheese
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Number of Servings
Makes about 1 quart
Ingredients
2 medium eggplant (sliced into 1/2-inch thick slices), 1 large onion (diced small),1 cup of olive oil,1/4 cup plump yellow raisins,10 green olives (sliced),1/4 cup balsamic vinegar,
Directions
- In a large, heavy sauté pan, heat 3/4 cup of olive oil.
- Cook eggplant until golden brown on both sides, remove and cool. Cut into 1/2" cubes.
- Pour remaining 1/4 cup olive oil into a heavy sauté pan and sauté onions over low heat and cook until tranluscent.
- Add raisins and olives and cook on low heat for two minutes.
- Remove and cool.
In a large bowl, mix all of the ingredients together.
Per Serving Preparation:
- Slice stale Italian bread into 1/2-inch slices.
- Brush with olive oil and grill until crispy.
- Heat up one cup of the caponata in a skillet.
- Remove from heat and stir in one tablespoon of goat cheese.
- Spoon over grilled bread and serve.
