Grilling turns the rather spongy, bland eggplant into something utterly succulent. Made with firm-fleshed, freshly picked eggplant, these bruschettas, although simple, are loaded with flavor.
If you’ve never made your own ricotta, make sure to give it a try. It’ll only take a few minutes and your bruschettas will be transformed! A few simple ingredients becoming gorgeous mouthfuls… My favorite way to cook summer fare.
Food & wine pairing: Sicily, rosé with ricotta and eggplant bruschetta
Try a rosé from Sicily. Tenuta delle Terre Nere, one of Sicily’s top wineries, makes a lush and savory Etna rosato that’s delectable with these super-flavorful bruschettas.
Bruschetta with ricotta, grilled eggplant and fresh mint
makes 8 bruschette or 4 servings
active time: 20 min
For the eggplants
- 4 baby eggplants (1 lb) (455 g) – ends trimmed and each cut lengthwise in 4″ x 1/4″ slices
- 2 tablespoons olive oil
- sea salt to taste
For the bruschettas
- 8 slices ciabatta or other light, crusty country bread – about 1″ thick
- 1 cup fresh ricotta cheese
- sea salt to taste
- freshly ground black pepper to taste
- extra virgin olive oil for drizzling
- 16 large fresh mint leaves – cut en chiffonade
- Preheat gas grill to medium-high heat or prepare charcoal grill.
- Step 1: Lightly brush the eggplant slices with the olive oil and lay on a jelly roll pan. When the grill is ready, place slices directly on the grill and grill until grill marks appear and slices are nicely browned, 3 to 4 minutes on each side. Transfer slices back to the jelly roll pan and sprinkle with salt. When slices are cool enough to handle, cut in 1/4″ dices, place in a bowl and set aside.
- Step 2: When ready to serve (do not prepare these ahead of time as the bread will get soggy), grill the bread slices on both sides until grill marks appear, or place under the broiler until golden-brown. Top each slice with 2 tablespoons of ricotta and spread the cheese evenly over the surface of the bread. Sprinkle with salt and pepper. Top with the chopped grilled eggplant. Drizzle with olive oil and garnish with the mint chiffonade. Serve immediately.
- Cook’s note: If you don’t have a grill, you can roast the eggplant slices in a 500ºF (260ºC) preheated oven for 3 to 4 minutes on each side until the slices are golden-brown.
Pingback: Eggplant caponata — food & style
oh my! i tend to eat bruchetta the traditional way but i like this adventurous take on a classic 🙂
I love the simple, clean flavors here!
So good! My dietitian will be thrilled with this dish!
Your bruschetta looks sensational my friend, what wonderful flavours 😀
Choc Chip Uru
I’ll have to remember this the next time I get some ricotta. What amazing color you got on that eggplant!
One of my favorites–grilled eggplant. I love it with the homemade ricotta. 🙂
Pingback: Bruschetta with Ricotta, Grilled Eggplant and Fresh Mint | Family Kitchen
I don’t know how I’ve never stumbled across your blog before, but I’m so glad I saw you on Foodbuzz. Your blog is gorgeous and your recipes are so interesting. This bruschetta really caught my eye! The combo of eggplant, ricotta and mint sounds divine. I’m going to have to try this.
A terrific appetizer, the combination of grilled eggplant and ricotta sounds super delicious.
Thank you so much for your comments everyone! I’m delighted you like the bruschettas… I’ve made them twice since I published the recipe. I think I’m a wee bit addicted to them!
What a great appetizer! and the fresh mint! WOW!
Viviane: I want to make these ricotta eggplant bruschetta! I’m looking for some baby eggplant tomorrow and checking out how you made fresh ricotta. Delicious and gorgeous presentation!
Hi Viviane – looks great, love the combination of flavors.
Bruschetta, eggplan & ricotta + grilled >> Love it!
I’m tempting right now! 😀
This recipe is beautiful. Love the picture. I have eggplant from the farmer’s market. This might be the way to use it up. Thanks for sharing. Hope you are having a fabulous weekend.
This is FABULOUS! I’m a huge fan of grilled eggplant and to go with your amazing ricotta…what a winning combination! Buzzed!
What a great take on bruschetta! Now I have something new to try with our eggplant =)
SO beautiful…and extra delicious with your homemade ricotta!
I sometimes use eggplant itself as the base for bruschetta. Love eggplant anything.
Bravo V, I never would have thought to pair the eggplant with ricootta…sounds sumptuous, we’ll give it a shot this weekend. This sounds like a dish for a richer, dare I say oaky, new world Chardonnay…or…a white Chateauneuf du Pape! Sante!
Wow those look delicious and it’s almost lunch time. I better give it a tyry!
Viviane, these are beautiful and look delicious. I think I’ll make them this weekend. Thanks for another great idea!
these are absolutely beautiful. i love the idea of using eggplant as a crostini topper. this would be great with a spread like hummus or even by itself (lactose intolerant otherwise I would be all over the cheese). thanks for the post!
Michelle, although the bruschetta are pretty irresistible with the ricotta, you can make them just with the eggplant, mint and olive oil – just as delicious!
Gorgeous! Some of my favorite ingredients. I had some sheep’s milk ricotta a couple of months ago at a restaurant in Berkeley, it came from Bellwether Farms. It was unbelievably creamy and decadent. Can’t say I’ve ever made my own, but it would be a fun experiment!
Pingback: Homemade ricotta — food & style