because what is life without good food?

Eggplant, Mushroom, Ricotta & Asiago Bruschetta

Eggplant Mushroom Bruschetta

My dear, dear friend brought me some of her precious rustic rosemary pepper bread … and I was SO delighted! I had seen this recipe for Eggplant Bruschetta and already had dreams of eggplant and bruschetta dancing in my mind … I just needed some rustic bread to make it happen … some days, if you make little wishes, the rustic bread of your dreams may just appear on your doorstep …

(I’m still waiting for the handsome prince wish to come true … he stopped by a few weeks ago, and we had a lovely dinner together … but then he disappeared … sigh … perhaps this is just an issue of patience. Or perhaps he’s not my prince. I haven’t figured that puzzle out yet …)

BUT I did figure out the eggplant bruschetta puzzle … I kind of made up my own eggplant bruschetta recipe … and oh my this turned out good … I think I will just revel in this bruschetta dream for a bit longer. The prince can wait.

Eggplant Mushroom Ricotta Bruschetta

Eggplant, Mushroom, Ricotta & Asiago Bruschetta

  • 3 baby lavender eggplants, chopped
  • 1/4 c. chopped onion
  • 1 large clove of garlic, chopped
  • 4 – 6 fresh mushrooms, chopped
  • 1 t. olive oil
  • Basil vinaigrette (recipe below)
  • Rustic crusty bread, sliced … I think if your bread is not rosemary pepper bread, you might want to add some finely chopped rosemary and extra fresh ground pepper to the eggplant mixture
  • Pesto
  • Lowfat ricotta cheese
  • Shredded Asiago cheese
  • Chopped fresh tomatoes from the garden
  • Basil leaves for garnish

Roast the eggplant by spreading in a thin layer on a baking sheet, spray with cooking spray and lightly sprinkle with salt, then bake in a 350 degree oven about 5 minutes. Stir the eggplant and bake a few more minutes or until soft.

Coat a frying pan with cooking spray, then add the olive oil. Sautee the eggplant, onion, garlic, and mushroom briefly until the mushrooms and onion are soft. Toss with 1 – 2 T. basil vinaigrette (recipe below).

Meanwhile, lightly toast several slices of the rustic bread. Spread each slice with a thin layer of pesto, then the ricotta, then sprinkle on some shredded asiago cheese onto each round of bread. Put the bruschetta on a baking tray and bake at 400 degrees F. for about 5-10 minutes or until the asiago is melted and bubbly.

Top with the eggplant/mushroom mixture and some freshly chopped tomatoes. Garnish with fresh basil leaves.

Eggplant Mushroom Asiago Bruschetta

Basil Vinaigrette Salad Dressing

This dressing is so versatile … it’s great on a salad, of course, but also makes for a very quick tasty bruschetta!

I found this recipe on Farm Fresh Living when I was looking for a way to use up some of my plentiful basil (besides pesto!). I used a LOT more basil than the recipe called for. And I adjusted it quite a bit … like I always do …

Ingredients:

  • 2-3 garlic cloves
  • 1-2 tablespoons Garlic peppercorn mustard (or Dijon)
  • 1/8 c. balsamic vinegar
  • 1/2 c. rice wine vinegar
  • Juice from 1/2 lime
  • Juice from 1/2 orange
  • 1 small tomato diced
  • Several BIG handfuls of basil, chopped
  • 2 tablespoons extra- virgin organic olive oil

Toss all the ingredients in a blender and blend till smooth.

Use a little to make your lovely bruschetta, then store the rest in the fridge for your next fantastic basilicious creation.

This recipe was shared at Katherine Martinelli’s Eggplant Bloghop.

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8 responses

  1. THESE LOOK ABSOLUTELY BEAUTIFUL!!!!! THANKS 4 SHARING AT WONKA WEDNESDAY!!! XOXO

    September 21, 2011 at 10:50 pm

  2. Just found your blog and this looks amazing! This is my kinda food! So glad I found your blog!!

    September 22, 2011 at 12:38 am

  3. Oh this is excellent I love it. What a combination..

    And remember you may have to kiss a lot of ugly frogs before you find that handsome prince LOL

    September 25, 2011 at 1:32 pm

  4. I love bruschetta. Any combo! I never thought to use eggplant! Great idea! Thanks for sharing at Church Supper. Have a great week.

    September 25, 2011 at 3:09 pm

  5. What a beautiful (and delicious) twist on bruschetta.

    September 26, 2011 at 11:57 am

  6. Following from Tasty Tuesday!! This looks Awesome and healthy!

    http://myp90xjourney55.blogspot.com

    September 27, 2011 at 10:38 pm

  7. Yummy!!! My kind of recipe. Just clicked like on your facebook page. Thanks so much for sharing. I found you through Tasty Tuesday.
    Laura

    September 28, 2011 at 11:21 am

  8. Pingback: Ravioli Salad with Bacon, Herbs & Basil Vinaigrette « Sumptuous Spoonfuls

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