Silian Bruschetta

By Fresh2

Caponata, a sweet, tangy Sicilian eggplant-pepper relish, tastes downright addictive spooned over toasts with mild, creamy ricotta cheese.

Try this as a picnic with the following:

Antipasti platter
Italian salumi, cheese, olives, bread and artichoke hearts.

Limoncello soda

Layered torta with ham, provolone, spinach, and herbs

Buttery semolina currant cookies.

Ingredients

• 1 loaf (1 lb) crusty Italian bread such as ciabatta, cut into 1/3 inch dice (about 4 cups)
• 2 tbsp minced garlic
• 1 cup each chopped celery, red bell pepper and green olives
• 1/4 cup each red-wine vinegar and tomato paste
• 1/2 cup each raisins and toasted pine nuts
• 2 tsp each kosher salt and sugar
• 1/4 cup each chopped fresh basil, oregano, and flat-leaf parsley
• 1 cup ricotta cheese

Details

Servings 5

Preparation

Step 1

1. Preheat oven to 350 degrees. lay bread on a baking sheet and drizzle with about 2 tbsp oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.

2. Heat 2 tbsp oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.

3. In the same pan, cook garlic in remaining 2 tbsp oil, stirring, until gragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt and sugar, then mox in herbs.

4. Serve caponata with ricotta on the toasted bread.

Make ahead: Chill caponata up to 2 days and store toasts airtight up to 2 days.