Ingredients
- 2 x loaves of crusty Italian or possibly French bread
- 2 x garlic cloves
- 1/2 c. extra-virgin extra virgin olive oil
- 2 lrg shallots sliced thin
- 1 Tbsp. extra-virgin extra virgin olive oil
- 2 c. minced seeded vine-ripened tomato
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 ounce ricotta salata or possibly feta cut fine dice
- 2 Tbsp. chopped fresh chives or possibly to taste
- 2 tsp balsamic vinegar or possibly to taste
- 1Â 1/4 lb arugula, spinach, or possibly escarole
- 6 x garlic cloves chopped, and
- Â Â mashed to a paste with
- 1/2 tsp coarse salt
- 2 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. coarsely-shredded mozzarella
- 1/4 c. extra virgin olive oil
- 3Â 1/2 c. unpeeled eggplant in 1/4" dice (abt 1 1/4 lbs)
- 3/4 c. finely-minced onion
- 3/4 c. finely-minced celery
- 1/3 c. minced pitted green olives
- 3 Tbsp. minced liquid removed bottled capers
- 1/4 c. red-wine vinegar
- 1Â 1/2 Tbsp. sugar or possibly to taste
- 3 Tbsp. golden brown raisins (optional)
- 3 Tbsp. pine nuts toasted lightly
- 3 x plum tomatoes, cut 1/4" dice
- 1/4 c. finely-minced flat-leafed parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Description
To Make Toasts: Prepare Grill Or Possibly Preheat Broiler. With A Serrated Knife Cut Bread Crosswise Into 1/2-inch Thick Slices. Grill Slices On A Rack Set About 4 Inches Over…
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