Name: Ricotta and Eggplant Toasts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) cherry tomatoes; 3 garlic cloves, chopped; 1 tbsp (15 ml) tomato paste; 1 pinch red pepper flakes; 6 tbsp (90 ml) olive oil; 1 eggplant, about 1 1/3 lb (600 g), cut into large cubes; 1 ciabatta-style baguette; 1 cup (250 ml) ricotta cheese; 1 package (100 g) thinly sliced speck or prosciutto, torn; Mint leaves, torn, to taste

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C).
- In an 8-inch (20 cm) square baking dish, combine the tomatoes, garlic, tomato paste, red pepper flakes and 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 20 minutes or until the tomatoes are tender. Let cool. Stir gently.
- Meanwhile, in a large non-stick skillet over medium-high heat, cook the eggplant in the remaining oil until golden and tender. Add more oil as needed. Season with salt and pepper.
- On a work surface, cut the baguette crosswise into two pieces. Cut each piece in half lengthwise. Spread the ricotta over the inside of the bread. Season with salt and pepper. Garnish with the tomatoes, eggplant and speck. Drizzle with the tomato cooking juices. Sprinkle with mint leaves.

Ricotta and Eggplant Toasts

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO 12" (30 cm) hybrid frypan