Bangin' Bruschetta

Name: Bangin' Bruschetta
Ingredients: 5 tablespoons olive oil; 1 baguette, cut on the diagonal into 1/2-inch slices; 1 medium-sized black eggplant, cut lengthwise into 1/2-inch slices; 1 Vidalia onion, cut into 1/2-inch disks; Salt; 2 Roma tomatoes, pulp removed, cut into 1/2-inch cubes; 1 clove garlic, minced Freshly ground black pepper; 2 pepperoncini peppers, diced, plus 2 tablespoons pickling juice; 1/2 cup finely grated manchego cheese; Preheat grill to medium-high.

10 ingredients

10 steps

Ingredients

5 tablespoons olive oil
1 baguette, cut on the diagonal into 1/2-inch slices
1 medium-sized black eggplant, cut lengthwise into 1/2-inch slices
1 Vidalia onion, cut into 1/2-inch disks
Salt
2 Roma tomatoes, pulp removed, cut into 1/2-inch cubes
1 clove garlic, minced Freshly ground black pepper
2 pepperoncini peppers, diced, plus 2 tablespoons pickling juice
1/2 cup finely grated manchego cheese
Preheat grill to medium-high.

Directions

1

Using 2 tablespoons of the olive oil, brush both sides of the baguette slices and grill until golden brown and lightly charred around the edges, about 1 to 2 minutes on each side.
2

Remove from grill and set aside.
3

Using another 2 tablespoons olive oil, brush eggplant and onion and grill until lightly charred, 3 to 4 minutes on each side.
4

Remove eggplant and onion from heat, season with salt, and set aside, on a cutting board, until cool enough to handle.
5

Slice both into 1/2-inch cubes.
6

Combine eggplant, onion, tomato, garlic, remaining tablespoon olive oil, black pepper, pepperoncini and pickling juice in a bowl.
7

Toss to combine and check for seasoning, adding additional salt, if necessary.
8

Assemble toasts on a serving platter and place a heaping spoonful of vegetable mixture on top of each.
9

Sprinkle with cheese and serve.
10

Yield: 6 appetizer servings