Bruschetta with Eggplant Caviar, Cherry Tomatoes, Prosciutto, and Mozzarella

Name: Bruschetta with Eggplant Caviar, Cherry Tomatoes, Prosciutto, and Mozzarella
Total time: 2700 s
Yield: 2 people
Cuisine: American
Ingredients: 2 eggplants; Juice of half a lemon; 1 1/2 tablespoons olive oil (about 20 grams); 1 clove garlic, pressed; Salt and pepper; Cherry tomatoes; Buffalo mozzarella balls; 2 slices prosciutto; 2 slices bruschetta bread (or 2 slices country bread); Olive oil; 5 peppercorn blend

Isabelle @Momisa16

La Rochefoucauld

Bruschetta with Eggplant Caviar, Cherry Tomatoes, Prosciutto, and Mozzarella

Saved

Ingredients

About 45 minutes

2 people

2eggplants
Juice of half a lemon
1 1/2 tablespoonsolive oil (about 20 grams)
1 clovegarlic, pressed
Salt and pepper
Cherry tomatoes
Buffalo mozzarella balls
2 slicesprosciutto
2 slicesbruschetta bread (or 2 slices country bread)
Olive oil
5peppercorn blend

Saved

Steps

About 45 minutes

1

Preheat the oven to 410°F (210°C).
2

Wash and cut the eggplants in half. Trim the ends where the leaves are. Score the flesh with a knife. Drizzle with olive oil. Season with salt and pepper.
3

Place the eggplant pieces on a baking sheet lined with aluminum foil. Bake for about 30 minutes. The flesh should be tender.
4

Remove from the oven. Use a fork to scoop out the eggplant flesh and place it in a bowl. Blend with an immersion blender. Add olive oil, pressed garlic, and lemon juice. Mix well and season to taste. Set aside.
5

Drizzle olive oil over the bread slices. Spread with the eggplant caviar. Add the prosciutto slices, cut in half. Add halved cherry tomatoes and mozzarella balls. Drizzle with olive oil. Sprinkle with the five peppercorn blend.
6

Bake for about 15 minutes at 350°F (180°C). Enjoy with a green salad.