Best Bruschetta With Caponata Recipes

Bruschetta With Caponata image

Provided by Abby Girl

Categories < 60 Mins

Time 45m

Yield 3 cups

Number Of Ingredients 13

1/4 cup olive oil
3 1/2 cups eggplants, unpeeled and diced
3/4 cup onion, finely chopped
1/3 cup celery, finely chopped
1/3 cup green olives, chopped pitted
3 tablespoons capers, drained and chopped
1/4 cup red wine vinegar
1 1/2 tablespoons sugar (to taste)
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup parsley, finely chopped
baguette, sliced on the diagonal, toasted

Steps:

Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot; add the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
To the skillet add the remaining 2 tablespoons oil; add the onion and the celery and cook over moderate heat, stirring, for 5 minutes.
Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.
Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
Make the bruschetta: Preheat the grill. Grill the bread on an oiled rack for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
Top each toast generously with some of the caponata.

Nutrition Facts : Calories 327.9, Fat 24.3, SaturatedFat 3, Sodium 274.7, Carbohydrate 28.7, Fiber 5.9, Sugar 18.6, Protein 3.8

Grilled Eggplant Caponata Bruschetta with Ricotta Salata image

Provided by Bobby Flay

Categories appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

4 plum tomatoes, halved lengthwise
2 medium globe eggplants, cut into 3/4-inch-thick slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 large stalk celery, diced
1 small red onion, diced
1/2 cup Sicilian green olives, pitted and chopped
1/2 cup white wine vinegar
1/4 cup golden raisins
2 tablespoons capers, drained
1 tablespoon granulated sugar
Pinch red chile flakes
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat-leaf parsley
1 loaf Italian bread, sliced into 1/2-inch-thick slices
8 ounces ricotta salata, crumbled

Steps:

Preheat a grill to medium-high heat.
Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

Bruschetta with Caponata image

Yield Makes 4 servings

Number Of Ingredients 16

For the caponata
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves
For the bruschetta
eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread
flat-leafed parsley sprigs for garnish

Steps:

Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.