We had a bit of extra caciocavallo cheese from the night before, and of course there is always eggplant in the garden. In just a few minutes, David turned these simple ingredients into amazing bruschetta. They were so good, in fact, that the pasta was pushed to the side until every bruschetta crumb was gone. What's not to love about bread grilled in olive oil topped with fabulous cheese and garden-fresh eggplant?
Bruschetta with Grilled Thai Eggplant and Caciocavallo
makes 4 Bruschetta
4 slices ciabatta, sourdough, or similar bread
1/4 lb Thai long green eggplant, sliced thinly
2 oz caciocavallo (or whatever is leftover)
red pepper flakes or 1 dried cayenne pepper
- Heat olive oil over medium high and grill eggplant slices until golden brown on both sides. remove and drain on paper towels.
- Cube half the cheese, and grate the other half
- In same pan (add more olive oil if necessary), grill bread slices until golden and toasted on both sides.
- Place cubed cheese on bread while it's still in the pan so the cheese will melt. Remove from pan, then top with eggplant slices and grated cheese. Sprinkle lightly with red pepper flakes or crumbled dry cayenne pepper.
- Try to be nice and share the bruschetta with your spouse