Grilled Provençal Bruschetta | Schnucks

Grilled Provençal Bruschetta

15-Minute Lunch, 30-Minute Dinner, Grilling

Don’t you bruschettabout this recipe from Schnucks.



Don’t you bruschettabout this recipe from Schnucks.


  • 1 small eggplant
  • 2 medium tomatoes
  • 1 small onion
  • 3/4 tsp. salt
  • 1 tsp. cracked black pepper
  • 6 1/2 tbsp. olive oil, divided
  • 1/4 cup red wine vinegar
  • 2 tbsp. kalamata olives, chopped
  • 1 1/2 tsp. anchovy paste
  • 1 (10.5 oz.) French baguette loaf, cut on a bias into 3/4 inch thick slices
  • 1 garlic clove
  • 1/4 cup toasted pine nuts
  • 2 tbsp. fresh parsley leaves, chopped


  1. Slice eggplant, tomatoes and onion into 1 inch thick slices.
  2. Brush both sides with 3 tablespoons olive oil and sprinkle with salt and cracked black pepper.
  3. Grill vegetables, covered, on medium-high 10 minutes, turning once halfway through cooking.
  4. Chop vegetables into 1 inch pieces.
  5. Toss with red wine vinegar, chopped kalamata olives, 1 tablespoon olive oil and anchovy paste.
  6. Brush both sides of French baguette with 2 1/2 tablespoons olive oil.
  7. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
  8. Top each crostini with about 2 heaping tablespoons eggplant mixture.
  9. Evenly sprinkle with chopped fresh parsley leaves and toasted pine nuts.


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.