Bruschetta with Ricotta Grilled Eggplant and Mint
Ingredients
- 4 baby eggplants (1 pound total), ends trimmed and cut lengthwise into 4-by-1/4-inch slices
- 2 Tablespoons olive oil
- Sea salt, to taste
- 8 slices ciabatta or other light, crusty country bread, sliced about 1-inch thick
- 1 Cup fresh ricotta cheese
- Sea salt and freshly ground black pepper, to taste
- Extra-virgin olive oil, for garnish
- 16 large fresh mint leaves, chiffonade, for garnish
Instructions
Bruschetta with Ricotta, Grilled Eggplant, and Mint serves 4 original recipe by The Daily Meal.
Organization Tags
Tags easily organize your Recipe Library
Comments