This bruschette recipe is perfect for an evening with friends or a quick lunch. The combination of flavors provides a complex taste that will leave you feeling satisfied and wanting more. The eggplant cream gives a smoky and savory taste, while the peppers offer a slight sweetness that complements the saltiness of the olives and capers.
To make this recipe, you will need the following ingredients:
– 1 large eggplant
– 2 red bell peppers
– 1/2 cup of black olives, pitted and chopped
– 2 tablespoons of capers, drained and chopped
– 3 tablespoons of olive oil
– Salt and pepper
– 1 teaspoon of dried oregano
– 6 slices of Italian bread
Instructions:
1. Preheat the oven to 400°F. Cut the eggplant and bell peppers into small cubes and place them on a baking sheet. Drizzle 2 tablespoons of olive oil and season with salt, pepper, and oregano. Roast in the oven for 30-35 minutes, or until the vegetables are soft and slightly charred.
2. Remove the vegetables from the oven and let them cool for a few minutes. Once they are cool enough to handle, transfer them to a food processor and blend until smooth.
3. In a small bowl, mix the eggplant cream with the finely chopped olives and capers. Stir thoroughly until combined.
4. Toast the Italian bread slices in the oven or on a grill pan. Drizzle the remaining tablespoon of olive oil over the slices.
5. Spread the eggplant and olive mixture over the top of the toasted bread slices and serve.
This recipe is versatile and can be adjusted to suit your personal tastes. You can add other ingredients like sun-dried tomatoes or crumbled feta cheese to make it even more flavorful.
Overall, this bruschette with eggplant cream, peppers, olives, and capers recipe is a delicious and easy way to impress your guests or satisfy your cravings. It’s perfect for any occasion, and you can it in advance to save time. So why not try it out? Your taste buds will surely thank you!