Best 2 Grilled Caponata Bruschetta Recipes

Grilled caponata bruschetta is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. Made with grilled bread, caponata, and fresh mozzarella cheese, this dish is sure to be a hit with everyone who tries it. The smoky flavor of the grilled bread pairs perfectly with the tangy caponata and creamy mozzarella, and the fresh basil adds a pop of color and flavor. Whether you are serving it at a party or just enjoying it as a snack, grilled caponata bruschetta is sure to be a favorite.

Let's cook with our recipes!

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA

Grilled Eggplant Caponata Bruschetta with Ricotta Salata image

Provided by Bobby Flay

Categories appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

4 plum tomatoes, halved lengthwise
2 medium globe eggplants, cut into 3/4-inch-thick slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 large stalk celery, diced
1 small red onion, diced
1/2 cup Sicilian green olives, pitted and chopped
1/2 cup white wine vinegar
1/4 cup golden raisins
2 tablespoons capers, drained
1 tablespoon granulated sugar
Pinch red chile flakes
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat-leaf parsley
1 loaf Italian bread, sliced into 1/2-inch-thick slices
8 ounces ricotta salata, crumbled

Steps:

Preheat a grill to medium-high heat.
Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

GRILLED CAPONATA BRUSCHETTA

Grilled Caponata Bruschetta image

An amazing combination of vegetables goes into this flavorful veggie medley. And at less than 65 calories each, you don't have to stop at just one! Sonya Miller - Austin, Texas

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 15

Ingredients

1 medium eggplant
1 celery rib
1 small zucchini
1 small sweet yellow pepper
1 small sweet red pepper
1 small onion
1 medium tomato
5 garlic cloves, peeled
1/2 cup olive oil, divided
30 slices French bread (1/4 inch thick)
1/4 cup golden raisins
1/4 cup tomato sauce
3 tablespoons chopped pitted green olives
1 tablespoon minced fresh basil
1-1/2 teaspoons minced fresh oregano

Steps:

Cut the eggplant, celery and zucchini into 3/4-in. slices; place in a large bowl. Cut the peppers, onion and tomato into wedges; add to bowl. Add garlic and 1/4 cup oil; toss to coat., Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally., Brush bread slices with remaining oil; grill for 1-2 minutes on each side or until toasted. Chop vegetables into 1/4-in. pieces; transfer to a large bowl. Stir in the raisins, tomato sauce, olives, basil and oregano. Spoon 1 tablespoon mixture over each slice of toast.,

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose the right bread: The type of bread you use will affect the overall texture and flavor of your bruschetta. Look for a sturdy bread that can hold up to the toppings, such as a baguette or ciabatta.
Grill or toast the bread: Grilling or toasting the bread will help to create a crispy exterior and a chewy interior. This will also help to bring out the flavor of the bread.
Use fresh, high-quality ingredients: The fresher and higher quality the ingredients you use, the better your bruschetta will taste. Look for ripe tomatoes, sweet onions, and fresh herbs.
Don't skimp on the olive oil: Olive oil is an essential ingredient in caponata, so don't be afraid to use a generous amount. The olive oil will help to flavor the vegetables and keep them moist.
Let the caponata cool slightly before serving: This will help to prevent the bread from getting soggy.

Conclusion:

Grilled caponata bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone, and the crispy bread and fresh herbs add the perfect finishing touch. So next time you're looking for a quick and easy appetizer, give grilled caponata bruschetta a try. You won't be disappointed!