Bruschetta with different fillings

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.

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.

Place sprats on toasted pieces of ciabatta.

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.

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.

Mix goat cheese (shavru) with one and a half tablespoons of olive oil, add salt and pepper.

Spread cheese on pieces of toasted ciabatta, add salsa, and top with an anchovy.

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.

Place sweet pepper on each bruschetta, topped with a slice of coppa.