Zucchini and Eggplant Bruschetta
Finely chopped zucchini and eggplant flavors meld perfectly atop a smear of goat cheese on a fresh baguette
Ingredients
- 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
Instructions
- 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
