You know what makes me happy in the summer? Caprese Bruschetta with Crispy Eggplant…
…and so much more…watching electrical storms from indoors by candle light…long bike rides on meandering paths surrounded by wild flowers…coffee and its aroma with a curl of steam enjoyed outdoors before the rest of the world wakes up…sweet tea…warm summer winds that create choreography for boughs and their heavy blossoms…Dom’s extra minty mojitos…gorgeous farmers’ market finds…fresh basil propped in a Ball jar resting on a windowsill…James Taylor…petite lemon-colored birds frolicking just outside the kitchen window…sunshine…juicy tomato and mayonnaise sandwiches…
It dawned on me the other day that finally the first day of summer was upon us, and I think I let out a little squeal. I used to think that fall was my favorite season, but the older I get, summer is giving fall a good run for its money. This has everything to do with the effect that sunshine has on me. It’s pretty easy to wake up each morning to sunlight slicing through the spaces between the curtains. Don’t get me wrong, grey moody days have their place too, but what sunshine does for the soul is pretty astonishing. I’ll take it.
I’ve been looking forward to ‘this’ post…my Summer Bruschetta post, since sharing my Spring Bruschetta made with Sweet Pea Pesto, Prosciutto and Asparagus and my Fall Bruschetta made with Figs, Prosciutto and Arugula. (I just realized this is the first one that I haven’t added prosciutto to!)
But honestly, what could be better than:
- Dense artisan bread sliced to fit comfortably in your hand, toasted and seasoned with fresh garlic and olive oil then loaded with the flavors of summer.
- Diced heirloom cherry tomatoes, fresh basil, creamy mozzarella and eggplant.
- Eggplant sliced thin and encased in a healthy crunch born from cornmeal, flour, and Pecorino.
- Molten mozzarella. Yep. Molten mozzarella.
Here’s the thing about this Caprese Bruschetta with Crispy Eggplant…with my first bite, the first word that came to mind was ‘nostalgic’. If someone were to ask me what ‘nostalgia’ tastes like, this would be it.
The only thing missing from this table is a stemless glass of red wine or two. It came to me too late.
What tastes like ‘nostalgia’ to you? I’d love to know!
Buon Appetito!
PrintCaprese Bruschetta with Crispy Eggplant
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 1 medium eggplant, sliced lengthwise into 6 or more slices about 1/4-inch thick
- 1 tsp. kosher salt
- 1/3 cup finely grated Pecorino-Romano cheese plus more for sprinkling
- 1/3 cup cornmeal
- 1/3 cup flour
- 1 – 2 tsp. freshly ground black pepper
- 1/2 cup olive oil plus 3 Tbsp.
- 3 cloves garlic, peeled and ends cut
- Six 3/4-inch thick slices of dense crusty bread
- 2 cups heirloom cherry tomatoes, chopped
- 1 cup chopped fresh mozzarella
- A handful of basil leaves cut chiffonade
Instructions
- Place the eggplant on a baking sheet. Sprinkle both sides of each piece with salt.
- Set aside for 20 minutes.
- In the meantime, combine cheese, cornmeal, flour and black pepper in a shallow bowl. (I used a pie plate.)
- In a large heavy-bottomed skillet, heat 1/2 cup olive oil over medium-high heat.
- Dredge the eggplant in the cheese mixture, making sure both sides are well coated; lightly tap off any excess.
- Without crowding the pan, carefully slide the pieces into the oil and fry until browned on both sides, about 6 minutes. (You may need to do two batches, in which case use 1/4 cup of oil for each batch.)
- Transfer to a plate lined with paper towels.
- For the bruschetta, either toast the bread or grill it until golden.
- Remove the toast from the heat and rub both sides of the bread with the cut side of garlic.
- Next, drizzle the remaining olive oil over each piece.
- Lay a piece of eggplant on each piece of toast.
- Sprinkle chopped tomatoes over top, some basil, salt and pepper to taste.
- Sprinkle chopped mozzarella on tomatoes, pop under the broiler until cheese is melty and golden.
- Sprinkle more basil over top and an extra sprinkle of black pepper and grated Pecorino-Romano.
- Enjoy!
Forgot to pin? No worries!
Lindsay | With Salt and Pepper says
Crispy eggplant??? I’m on board! Great idea Annie 🙂
Annie says
Woohoooo! It’s the best! Thanks, friend!
Claire says
Looks delicious 🙂
Annie says
Thank you, Claire!! 🙂
Kathy @ Beyond the Chicken Coop says
I do love summer time….but I also think I love the changing of each season. Right now, I am so glad for long days, warm temperatures and sunshine! This bruschetta would be perfect with vine ripened tomatoes….it will be a while before mine are ready.
Annie says
Mmmm – something to look forward to! That’s the best! 🙂
Milena | Craft Beering says
I root for summer, Annie! There is no better season:) And…eggplant is one of my most favorite things ever, so my heart is melting like mozzarella looking at these pictures. Love eggplant! Eggplant in moussaka, roasted eggplant and garlic spread, banaganoush, roasted eggplant salad, Chinese eggplant in sweet and sour garlic sauce… That’s it – I’m starting an eggplant Pinterest board with your recipe:) Pinned!
Annie says
Hahaha! That’s it! I love your passion for eggplant! I want every single one of those dishes! Thank you, my friend! And thank you for the pin!! And the board – I know where to go when I need an eggplant fix! 🙂
Nicoletta @sugarlovespices says
So perfect! And that picture of the crispy eggplant?? I have a soft spot for eggplant, actually, it is real love! Here, with the bread, another love, the heirloom tomatoes, herbs, spices and pecorino, you’ve enticed me! I am in love with summer as well, there is nothing that a sunny day can’t do to the soul.
Annie says
It is real love! Eggplant is just a heart breaker! Have a wonderful summer, my friend! Will you be heading to Italy soon?
Nicoletta @sugarlovespices says
In less than a month we’ll be there 🙂 . Cannot wait! 😉
Annie says
Wow! I imagine that you’re counting the minutes! Have a great time!! 🙂
Gaila says
I am loving the crispy eggplant over this bruschetta, so full of color and flavors. I could eat this everyday! Have a nice weekend my friend!
Annie says
It’s one of my favorite toppings for bruschetta! So good! Thanks, dear!
Geraldine | Green Valley Kitchen says
This is perfect, Annie. I am growing eggplant for the first time this year and tons are coming in right now. It’s the long thin kind – Japanese eggplant – do you think this recipe will work? It looks so delicious! Happy summer!
Annie says
I sure do! I think that would be delicious! I love that you have a garden…maybe someday… Happy summer, my friend!
Mary Ann | The Beach House Kitchen says
This is totally my kind of bruschetta Annie! That photo of that crispy eggplant is making me drool. It’s one of my favorite things! Why didn’t I think of this?!
Annie says
I could eat just the eggplant all day long!! Thank you, my friend!
Gayle @ Pumpkin 'N Spice says
I love bruschetta and storms too, especially when it’s caprese bruschetta! I love the eggplant on here, too! Definitely makes this a unique and yummy dish! What a fun recipe for the summer!
Annie says
We’ll be having this a lot this summer! Thanks, friend! 🙂
Stacey @ The Sugar Coated Cottage says
These are to die for!! I can imagine eating these on the deck as the sun shines down. Great pics to, love the shot in the sun. ? Take care!!
Annie says
Thanks for your kind words, my friend! Have a great weekend! 🙂
Medha @ Whisk & Shout says
Wow this looks incredible! Love that you added a cooked element to the bruschetta- so smart and so yum 🙂
Annie says
Thanks, dear! This is a yummy one! 🙂
Cheyanne @ No Spoon Necessary says
Goodness, your vision of summer sounds amazing. Don’t get me wrong, I LOVE summer! I mean, the produce alone makes me very excited. BUT, I could do without all the sweat, bugs and sinus infections that seem to come with summer. 😉 lol. Your summer sounds much more relaxing than my summer… you feel like adopting me? Or maybe I just need a looooong vacation? Anyways, this bruschetta is seriously EVERYTHING, Annie!!! As soon as I saw it on social media I started drooling! That crispy eggplant is TO DIE FOR! I need this in my life ASAP! Maybe it will make me feel more relaxed?! 😉 Pinned! Cheers, sweet friend! XOXO
Annie says
Oh no – sinus infections? That is noooo fun! I work hard to relax as much as possible! 🙂 Does that make sense? hahaha! So happy you like the recipe! It’s truly one of my favorites! Have a great weekend, my friend! XOXO
Traci | Vanilla And Bean says
What a fabulous blend of flavors and on a nice thick slice of bruschetta… SO much crispy going on!! I LOVE crispy eggplant and just discovered it a few years ago when I just discovered eggplant… omggg! I’m so IN. And those quiet mornings… Annie, it was a few weeks ago when I started opening my patio door before sunrise. It’s finally warm (59F in the morning) enough to let the breeze in although I still bundle up. Coffee in hand, waking up with the sunrise is like no other. A meditation in itself. Welcoming Summer with you my friend 😀
Annie says
I could literally eat this every day…these are the flavors I just adore! Aren’t these early summer mornings the best?! There’s a feeling of anticipation for the day…the season…that is wonderful! Thank you, my friend! Cheers to you for a lovely summer! xo
Rachelle @ Beer Girl Cooks says
Summer is absolutely my favorite season! I’m all about some sunshine. That table shot IS summer, my friend! I’d love a glass of red wine and some of this eggplant bruschetta!
Annie says
Cannot beat the sunshine!! Thank you so much for your sweet comment! Actually my daughter had the idea to bring the table outside! So glad we did! Thanks, friend!
Kelsie | the itsy-bitsy kitchen says
I’ll take allllll the sunshine I can get–I’m totally with you on what it does for the soul :). Can you just send me a big ol’ batch of this bruschetta? It sounds amazing! Molten mozzarella? A million times yes!
Annie says
Comin’ right up!! I’ll send the bruschetta if you send back the blueberry pie! 🙂
Jennifer @ Seasons and Suppers says
Yay for Summer! And I can’t think of a more perfect way to celebrate. An absolutely lovely Summer meal 🙂
Annie says
This is the way to do it! If I do say so myself! 😉 Thanks, friend!
Dawn - Girl Heart Food says
OMG -I saw your prep of this on IG story and so happy you brought it to us today. This looks amaaaaaazing! And ‘molten mozza’ – ummmm, YES please! Fall is my favourite season, but, like you, summer is getting pretty close, especially with wonderful food like this. Nostalgic food for me? One of my favourite things is my mother’s Christmas Day dinner – that’s what comes to mind. Pinning this and can’t wait to try it. I know why you forgot the wine too late – it’s because this looked to darn good and you just had to eat ASAP. That’s ok, though, you’ll just have to make more to enjoy with wine…maybe Friday 😉 ?? Have a good one! XOXO
Annie says
Awh! Thank you for watching the IG story! I love when I remember to do that…it’s hit or miss! 😉 I can imagine your mom’s Christmas dinner is wonderful! I won’t make the mistake of forgetting the wine next time! 🙂 Thanks, my dear!! Cheers! XOXO
Sues says
Happy summer!! This bruschetta seriously looks like the best ever and I am most definitely pinning it for a feature summer party… And likely serving it with some bubbly 🙂
Annie says
I say yes to the bubbly!! That will be a meal that won’t be forgotten! Thanks, friend!
Marisa says
Eggplant dishes were in abundance at our house while growing up. My favourite are the sliced pickled eggplants in tightly sealed mason jars that my parents would prepare every summer.?
Your caprese bruschetta with eggplants looks delicious and I love the added touch of colourful cherry tomatoes….it’s total sunshine on a plate!!?
Annie says
Total sunshine on a plate! Pickled eggplant is very delicious! Those were happy summers, I’m sure! Thank you, my friend!
Marisa Franca @ All Our Way says
Oh, YUM!! I could eat that and be perfectly content! Nostalgia? Yeah! Eggplant fixed any way makes me think of my mamma. She usually made it cooked with potatoes. Wish I had her recipe. Dining al fresco while listening to soft music is absolutely the best. Abbracci!
Annie says
What is it about eggplant?! It tugs at the heartstrings! Nothing like eating al fresco! Thanks, my dear! 🙂