Bruschetta with different fillings
10 servings
40 minutes
Here sprats meet homemade eggplant caviar - the result is a fragrant, juicy bruschetta with a complex flavor.. Recipe by Dmitry Zotov, owner and chef of the restaurant Zotman Pizza
1
For bruschetta with eggplant caviar, cut the eggplants in half, salt them, let them sit for a while, then rinse. Char with a gas burner and cut into small cubes. Alternatively, after cutting into cubes, bake for fifteen minutes at 180 degrees.
- Eggplants: 200 g
2
Chop 50 grams of onion, carrot, and tomato, 10 grams of garlic, and 30 grams of celery; sauté in a tablespoon of vegetable oil. Add eggplants, pour in chicken broth, and simmer until a coarse puree forms. Add 5 grams of chopped cilantro, ground coriander, salt, and pepper. Cool down.
- Onion: 50 g
- Carrot: 50 g
- Tomatoes: 200 g
- Garlic: 15 g
- Celery stalk: 45 g
- Vegetable oil: 1 tablespoon
- Eggplants: 200 g
- Chicken broth: 500 ml
- Chopped cilantro (coriander): 5 g
- Ground coriander: to taste
3
Place sprats on toasted pieces of ciabatta.
- Ciabatta: 6 pieces
- Sprats: 20 pieces
4
For bruschetta with marinated artichokes, remove the artichokes from the oil and blend until uneven. Add a tablespoon of olive oil and a teaspoon of truffle oil, salt and pepper, and mix. Spread on toasted ciabatta pieces and sprinkle with crispy fried onions.
- Artichokes in oil: 200 g
- Extra virgin olive oil: 5 tablespoon
- Truffle oil: 1 teaspoon
- Fried onions: 10 g
5
For bruschetta with goat cheese, cut fresh tomatoes (150 g), remove the seeds, and dice them finely. Also, chop dried tomatoes, cucumber, 15 grams of celery, and shallot, and finely chop 5 grams of basil and garlic. Dress with one and a half tablespoons of olive oil, and season with salt and pepper.
- Tomatoes: 200 g
- Sun-dried tomatoes: 25 g
- Cucumbers: 25 g
- Celery stalk: 45 g
- Shallots: 10 g
- Basil: 10 g
- Garlic: 15 g
- Extra virgin olive oil: 5 tablespoon
6
Mix goat cheese (shavru) with one and a half tablespoons of olive oil, add salt and pepper.
- Soft goat cheese: 50 g
- Extra virgin olive oil: 5 tablespoon
7
Spread cheese on pieces of toasted ciabatta, add salsa, and top with an anchovy.
- Ciabatta: 6 pieces
- Soft goat cheese: 50 g
- Anchovies: 20 g
8
For bruschetta with pepper and coppa, char the sweet pepper with a gas burner or bake in the oven (fifteen minutes at 180 degrees). Peel the skin, remove the seeds, and cut into thin strips. Chop the ramsons and 5 grams of basil, dress with a tablespoon of olive oil and vinegar, season with salt and pepper, and mix with the pepper.
- Sweet pepper: 200 g
- Pickled wild garlic: 25 g
- Basil: 10 g
- Extra virgin olive oil: 5 tablespoon
- White wine vinegar: 1.5 teaspoon
9
Place sweet pepper on each bruschetta, topped with a slice of coppa.
- Sweet pepper: 200 g
- Coppa: 50 g