Name: Bruschetta with tomato, eggplant and bocconcini
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 300g loaf ciabatta bread; 1 garlic clove, peeled, halved lengthways; 125g chargrilled eggplant, chopped; 250g grape tomatoes, chopped; 120g bocconcini; 2 tsp finely chopped fresh rosemary leaves; 62.50 ml chopped fresh basil leaves; 9.20 gm olive oil; small fresh basil leaves, to serve

Bruschetta with tomato, eggplant and bocconcini

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Quick and easy traditional Italian bruschetta for an elegant touch.

Ingredients:

300g loaf ciabatta bread
1 garlic clove, peeled, halved lengthways
125g chargrilled eggplant, chopped
250g grape tomatoes, chopped
120g bocconcini
2 tsp finely chopped fresh rosemary leaves
62.50 ml chopped fresh basil leaves
small fresh basil leaves, to serve

Instructions:

Prepare the barbecue plate or chargrill by lightly spraying it with oil and heating it over medium-high heat. Slice the bread into twelve 1cm-thick slices. Toast both sides of the slices until golden brown. Rub one side of each slice with cut garlic, then allow to cool before storing in a snap-lock bag or airtight container.
Mix the eggplant, tomatoes, bocconcini, rosemary, basil, and oil together in a sealed container. Chill in the refrigerator. Store small basil leaves in a resealable bag in the refrigerator.

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