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Eggplant Parmesan Caprese Toast
Eggplant Parmesan Caprese Toast captures the flavors of Italy. A new and delicious spin on a traditional Caprese salad and eggplant parmesan!
Prep time: 15 minutes
Cooking Time: 20 minutes
Yields: 16
Serves: party size
Ingredients
Eggplant Parmesan Caprese Toast:
- 3 cups Asian eggplant (about ½ pound), sliced ¼-inch thick
- 1 cup cherry tomatoes
- olive oil, for drizzling
- salt and pepper, to taste
- 1 baguette, sliced on bias into 16; ½ -inch thick pieces
- ½ cup fresh basil leaves, garnish
Lemon Ricotta Sauce:
- ½ cup Frigo® Whole Milk Ricotta Cheese
- ½ cup Frigo® Grated Parmesan Cheese
- ½ cup chopped walnuts
- 1 cup (packed) fresh basil leaves, chopped, divided
- ¼ cup olive oil
- 1 lemon, juice and zest
- ½ teaspoon freshly ground black pepper
- ½ cup olive oil
- 4 large garlic cloves, smashed
Directions
Preheat the oven to 450° F.
Place the eggplant slices and cherry tomatoes in a single layer on a parchment lined baking sheet and season them with a pinch of salt and pepper and a drizzle of olive oil. Cover the baking sheet with foil and place in the oven to cook for 15 minutes or until tomatoes burst and eggplant are fork tender, then reserve to the side for assembly.
Meanwhile, blend all of the Lemon Ricotta Sauce ingredients in a food processor until smooth.
Toast baguette on a parchment-lined baking sheet. Drizzle with olive oil and bake at 450° F for 5 minutes flipping at the 3 minute mark.
Assemble toast by smearing about 2 tablespoons Lemon Ricotta Sauce on toasted baguettes, top with roasted eggplant, tomatoes, and fresh basil. Drizzle olive oil lightly over toast and finish with freshly ground black pepper.
Rad Remix: Create mini appetizers for your next party! Simply double the Ricotta Lemon Sauce and slice a baguette into 2-inch rounds that are ¼-inch thick. Then top with the delicious ingredients. Makes about 20-25 appetizer portions.
