Sicilian Bruschetta

Name: Sicilian Bruschetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters chopped celery; 454 grams loaf crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices; 1 large eggplant, cut into 1/2-in. dice (about 4 cups); 59 milliliters chopped fresh basil; 59 milliliters chopped fresh flat-leaf parsley; 2 Tbsps minced garlic; 237 milliliters chopped green olives; 2 teaspoons kosher salt; 6 Tbsps About olive oil, divided; 59 milliliters chopped fresh oregano; 118 milliliters toasted pine nuts; 118 milliliters raisins; 237 milliliters chopped red bell pepper; 59 milliliters red-wine vinegar; 237 milliliters ricotta cheese; 2 teaspoons sugar; 59 milliliters tomato paste

The recipe Sicilian Bruschettan is ready in about 45 minutes and is definitely a great vegetarian option for lovers of Mediterranean food. One portion of this dish contains around 9g of protein, 16g of fat, and a total of 307 calories. For $1.41 per serving, you get a hor d'oeuvre that serves 12. If you have garlic, olives, kosher salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Lay bread on a baking sheet and drizzle with about 2 tbsp. oil.

Ingredients you will need

Bread

Cooking Oil

Equipment you will use

Baking Sheet

Bake until toasted and light golden brown, about 5 minutes. Set aside.

Equipment you will use

Oven

Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes.

Ingredients you will need

Eggplant

Cooking Oil

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Frying Pan

Transfer to a bowl and set aside.

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Bowl

In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.

Ingredients you will need

Tomato Paste

Bell Pepper

Pine Nuts

Eggplant

Raisins

Vinegar

Celery

Olives

Herbs

Sugar

Water

Salt

Serve caponata with ricotta on the toasted bread.

Ingredients you will need

Ricotta Cheese

Bread

Make ahead: Chill caponata up to 2 days and store toasts airtight up to 2 days.

Equipment

Ingredients

Servings:

237milliliters

chopped celery 454grams

loaf crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices 1large

eggplant, cut into 1/2-in. dice (about 4 cups)59milliliters

chopped fresh basil 59milliliters

chopped fresh flat-leaf parsley 2Tbsps

minced garlic 237milliliters

chopped green olives 2teaspoons

kosher salt 6Tbsps

About olive oil, divided 59milliliters

chopped fresh oregano 118milliliters

toasted pine nuts 118milliliters

raisins 237milliliters

chopped red bell pepper 59milliliters

red-wine vinegar 237milliliters

ricotta cheese 2teaspoons

sugar 59milliliters

tomato paste

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.