Zucchini and Eggplant Bruschetta
Finely chopped zucchini and eggplant flavors meld perfectly atop a smear of goat cheese on a fresh baguette
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course, Side Dish
- 3 cloves Garlic minced
- 1/2 cup Extra Virgin Olive Oil
- 1-2 Zucchini diced small
- 1-2 Japanese Eggplant diced small
- 1 container of spreadable Goat Cheese
- 1 loaf Baguette sliced in half
Heat 1/4 cup olive in a large pan over medium heat on stove top until the oil shimmers.
Place the remaining 1/4 cup olive oil in a small bowl with 1 clove of minced garlic and let it infuse.
Add remaining 2 cloves garlic, eggplant, and zucchini to the pan and sauté until vegetables are soft and starting to brown.
Slice baguette in half lengthwise and brush with oil/garlic mixture.
Place bread under the broiler until just beginning to brown and crisp.
Smear the bread with the goat cheese and top with veggie mixture.
Cut into several pieces and serve
Keyword Eggplant, goat cheese, zucchini