Eggplant and cheese bruschetta is a delicious and hearty appetizer that combines the smoky flavor of grilled eggplant with the creamy texture of fresh mozzarella. The addition of fresh basil and balsamic glaze adds a burst of freshness and tanginess. It’s a perfect dish for summer gatherings or as a tasty snack.
Eggplant and Cheese Bruschetta
Eggplant and cheese bruschetta is a delicious and healthy twist on the classic Italian appetizer.
Ingredients Â
- 1 Baguette
- 1 Eggplant
- 12 Cherry Tomatoes
- 7 ounces Buffalo Mosarella or Goat Cheese
- 2 cloves Fresh Garlic (Minced)
- 4 tbsp Olive Oil (Extra Virgin)
- 1 tbsp Balsamic vinegar
- Fresh basil leaves
- Salt and pepper to taste
InstructionsÂ
- Heat oven to 350 degrees.
- Slice baguette into 1/4-inch pieces.
- Brush the sliced baguette with olive oil on both sides and place on lined cookie sheet.
- Set aside.
- Slice cherry tomatoes in half.
- In a bowl, toss the tomatoes with olive oil, vinegar, garlic, salt, and pepper.
- Set aside.
- Slice the egg plant into thin rounds or discs.
- In a bowl, toss the sliced eggplant with olive oil, salt, and pepper.
- Place the eggplant on a lined cookie sheet.
- Place in oven and bake for 15 minutes.
- Remove from oven.
- Place the sliced baguette in the oven for 5 minutes, until toasted.
- Remove from oven.
- To assemble the bruschetta, place a slice of eggplant on top of each toasted baguette slice.
- Top the eggplant with a slice of mozzarella cheese or spoonful of goat cheese.
- Add a spoonful of tomatoes.
- Garnish with fresh basil leaves and drizzle with a little more olive oil and balsamic vinegar.
- Serve immediately and enjoy!
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