Open-Faced Eggplant, Tomato & Basil Melts

[Guest guest]

Oh wow, does this ever sound good. I had to look up the ricotta salata cheese

and here is what I learned.

http://www.agferrari.com/index.php/item/item/3106.html I don't have any on

hand so I think I will try it with some feta, which it said it is similar to

it......... Do you agree?

Thanks AJ

 

Judy

-

AJ

gfor2

Thursday, April 03, 2008 10:39 AM

Open-Faced Eggplant, Tomato & Basil Melts

 

 

Open-Faced Eggplant, Tomato & Basil Melts

 

1 1/2 ounce pine nuts, toasted

3 tablespoons olive oil

1 small eggplant, peeled, diced

salt and black pepper, to taste

1/2 teaspoon ground cumin

1 ripe tomato, seeded, diced

6 ounces ricotta salata cheese, crumbled

10 leaves fresh basil

1/2 loaf crusty baguette, split lengthwise

 

Heat a medium nonstick skillet over medium heat. Add oil and then eggplant and

cover. Cook 6 minutes, until tender, stirring occasionally. Remove cover and

season with salt, pepper and cumin. Combine diced tomato and crumbled ricotta

salata. Pile leaves of basil one atop another, then roll lengthwise into a log.

Thinly slice the log, creating basil confetti.

Place the two halves of the baguette on a cookie sheet. Pile bread with

eggplant and top with cheese and tomato. Place under a hot broiler until edges

of cheese and bread begin to brown and cheese starts to melt. Remove and top

with lots of basil confetti and toasted pine nuts.

Makes 2 servings.

 

[Guest guest]

Open-Faced Eggplant, Tomato & Basil Melts

 

1 1/2 ounce pine nuts, toasted

3 tablespoons olive oil

1 small eggplant, peeled, diced

salt and black pepper, to taste

1/2 teaspoon ground cumin

1 ripe tomato, seeded, diced

6 ounces ricotta salata cheese, crumbled

10 leaves fresh basil

1/2 loaf crusty baguette, split lengthwise

 

Heat a medium nonstick skillet over medium heat. Add oil and then eggplant and

cover. Cook 6 minutes, until tender, stirring occasionally. Remove cover and

season with salt, pepper and cumin. Combine diced tomato and crumbled ricotta

salata. Pile leaves of basil one atop another, then roll lengthwise into a log.

Thinly slice the log, creating basil confetti.

Place the two halves of the baguette on a cookie sheet. Pile bread with eggplant

and top with cheese and tomato. Place under a hot broiler until edges of cheese

and bread begin to brown and cheese starts to melt. Remove and top with lots of

basil confetti and toasted pine nuts.

Makes 2 servings.

 

 

[Guest guest]

Your welcome Judy Feta will work great with it, I have also make it with

provolone.

yummy.

AJ

 

 

Oh wow, does this ever sound good. I had to look up the ricotta salata cheese

and here is what I learned.

http://www.agferrari.com/index.php/item/item/3106.html I don't have any on hand

so I think I will try it with some feta, which it said it is similar to

it......... Do you agree?

Thanks AJ

 

Judy