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2210 Haines Avenue
Rapid City, SD, 57701
United States

605-341-5044

Someone's In the Kitchen is an independent, gourmet kitchenware store in Rapid City, South Dakota. We are your shop for "all things kitchen". Enjoy a leisurely shopping experience in the world of kitchen and home.

Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese

RECIPE ARCHIVE IV

Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese

Lia Soneson

Freshly grilled bread is hard to beat, but, grilled bread smeared with creamy goat cheese and a medley of grilled veggies nears perfection! This bruschetta makes a wonderful appetizer, or side dish, for an end-of-summer dinner. Try it tonight!


Bruschetta with Eggplant, Red Pepper, Tomatoes, and Goat Cheese
Serves 4 - 6 as an appetizer

Ingredients:
1 eggplant, cut into 1/4” thick, long plank slices
1 red pepper, halved
6-8 leaves basil, chiffonade cut
3 small tomatoes
1 loaf French bread, sliced
Olive oil, for brushing on bread
1 clove garlic
6 oz goat cheese

Dressing Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper
1 teaspoon Dijon mustard

Directions:
1. Cut the eggplant into long plank slices about 1/4-inch thick -- no need to peel. Halve the pepper. Drizzle both the eggplant slices and the pepper halves with olive oil, Kosher salt, and pepper. Prepare a medium-hot grill, and grill the eggplant slices for 3 - 4 minutes on each side, or until golden brown. Remove the eggplant from the grill, and cut into a 1/4-inch dice.

2. Grill the pepper halves until slightly charred and tender, also for about 3 - 4 minutes per side. Remove the pepper from the grill. Place the pepper halves in a paper bag or covered bowl for a few minutes, this will allow you to easily remove the pepper’s peel after a few minutes of cooling. Once cooled, peel away the pepper’s skin and then cut into a 1/4-inch dice.

3. While the vegetables grill, prepare the dressing by whisking all of the ingredients together in a small bowl.

4. Slice the basil into a fine chiffonade cut. Do this by stacking clean basil leaves together, then rolling them up the long-way. With a sharp knife, slice the roll