Grilled Provençal Bruschetta | Schnucks
Grilled Provençal Bruschetta Grilled Provençal Bruschetta

Don’t you bruschettabout this recipe from Schnucks.

15 M 6

Grilled Provençal Bruschetta

Appetizers, Grilling

Don’t you bruschettabout this recipe from Schnucks.

15 M

6

Don’t you bruschettabout this recipe from Schnucks.

Ingredients

  • 1 small eggplant
  • 2 medium tomatoes
  • 1 small onion
  • ¾ tsp salt
  • 1 tsp cracked black pepper
  • 4 tbsp olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp kalamata olives, chopped
  • 1½ tsp anchovy paste
  • ¼ cup toasted pine nuts
  • 2 tbsp fresh parsley leaves, chopped

Instructions

  1. Slice eggplant, tomatoes and onion into 1" thick slices.
  2. Brush both sides with 3 tbsp olive oil and sprinkle with ¾ tsp salt and 1 tsp cracked black pepper.
  3. Grill vegetables, covered, on medium-high 10 minutes, turning once halfway through cooking.
  4. Chop vegetables into 1" pieces.
  5. Toss with ¼ cup red wine vinegar, 2 tbsp chopped kalamata olives, 1 tbsp olive oil and 1½ tsp anchovy paste.
  6. Top each crostini with about 2 heaping tablespoons eggplant mixture.
  7. Evenly sprinkle with 2 tbsp chopped fresh parsley leaves and ¼ cup toasted pine nuts.

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

Crostini can be prepared up to 2 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store crostini at room temperature.

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