Grilled Caponata Bruschetta Recipes

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA

Steps:

• Preheat a grill to medium-high heat.
• Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
• Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
• Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

BRUSCHETTA FROM THE GRILL

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.

BRUSCHETTA WITH CAPONATA

Steps:

• Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
• Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
• Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.

BRUSCHETTA WITH CAPONATA

Steps:

• Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot; add the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
• To the skillet add the remaining 2 tablespoons oil; add the onion and the celery and cook over moderate heat, stirring, for 5 minutes.
• Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.
• Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
• Make the bruschetta: Preheat the grill. Grill the bread on an oiled rack for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
• Top each toast generously with some of the caponata.

GRILLED BRUSCHETTA

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.