Bruschetta with Various Toppings
Appetizers • European
Description
Here, sprats meet homemade eggplant caviar, resulting in a fragrant, juicy bruschetta with a complex flavor profile. Recipe by John Smith, owner and chef of The Pizza Place.
Ingredients
- Ciabatta 6 pieces
- Eggplants 5 oz
- Onion 0 oz
- Carrot 0 oz
- Garlic 0 oz
- Tomatoes 5 oz
- Celery stalk 0 oz
- Vegetable Oil 1 tablespoon
- Chicken Broth 15 fl oz
- Cilantro 0 oz
- Ground coriander to taste
- Sprats 20 pieces
- Artichokes in Oil 5 oz
- Olive Oil 5 teaspoons
- Truffle Oil 1 tablespoon
- Sweet Red Onion 0 oz
- Goat cheese 0 oz
- Sun-Dried Tomatoes 0 oz
- Cucumbers 0 oz
- Basil 0 oz
- Shallot 0 oz
- Anchovies 0 oz
- Sweet Pepper 5 oz
- Pickled ramsons 0 oz
- Coppa 0 oz
- Champagne Vinegar 1½ spoons
Step-by-Step Guide
Step 1
For the bruschetta with eggplant caviar, cut the eggplants in half, sprinkle with salt, and let them sit for a while, then rinse. Char them with a gas burner and cut into small cubes. Alternatively, you can cube them and roast in the oven at 355°F for about fifteen minutes.
Step 2
Chop 50 grams each of onion, carrot, and tomatoes, along with 10 grams of garlic and 30 grams of celery. Sauté in a tablespoon of vegetable oil. Add the eggplants and pour in chicken broth, simmering until it reaches a coarse puree consistency. Stir in 5 grams of chopped cilantro, ground coriander, salt, and pepper. Allow to cool.
Step 3
Place the sprats on the toasted pieces of ciabatta.
Step 4
For the bruschetta with marinated artichokes, remove the artichokes from the oil and blend them until they reach a chunky consistency. Add a tablespoon of olive oil, a teaspoon of truffle oil, salt, and pepper, and mix well. Spoon the mixture onto slices of toasted ciabatta and sprinkle with crispy fried onions.
Step 5
For the bruschetta with goat cheese, cut fresh tomatoes (150 g), remove the core and seeds, and dice them into small cubes. Also, dice sun-dried tomatoes, cucumber, 15 grams of celery, and shallot. Finely chop 5 grams each of basil and garlic. Dress with one and a half tablespoons of olive oil, and season with salt and pepper.
Step 6
Mix goat cheese (shavru) with one and a half tablespoons of olive oil, and season with salt and pepper.
Step 7
Spread cheese on pieces of toasted ciabatta, top with salsa, and then add an anchovy on top.
Step 8
For the bruschetta with peppers and coppa, roast the sweet peppers with a kitchen torch or bake them in the oven for fifteen minutes at 355°F. Peel off the skin, remove the seeds, and slice them into thin strips. Chop the ramson and 5 grams of basil, then dress with a tablespoon of olive oil and vinegar, season with salt and pepper, and mix with the peppers.
Step 9
Top each bruschetta with sweet pepper, followed by a slice of coppa.
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