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Bruschetta With Bresaola, Eggplant And Mozzar

Title: Bruschetta With Bresaola, Eggplant And Mozzar is a home-style recipe. Serves 4. Categories: New, Text, Import 3 TB virgin olive oil 1/2 md red onion, -- thinly sliced 2 sm Japanese eggplants 2 TB red wine vinegar 1/2 lb fresh mozzarella 8 basil leaves, -- chiffonade 4 lg slices Italian cou...

Illustrative photo

Ingredients

• 3 tbsp
• 1/2
• 2
• 2 tbsp
• 1/2 lb
• 8
• 4

Method (preview)

1. 1

   Bread 1/4 lb Bresaola, sliced paper thin

2. 2

   In a 10- to 12-inch sautJ pan heat olive oil until smoking.

3. 3

   Add onion and cook until soft, about 9 to 10 minutes.

4. 4

   Meanwhile, cut eggplant into 1/4-inch thick rounds.

5. 5

   When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft.

6. 6

   Add 2 tablespoons red wine vinegar and remove from heat to cool.

7. 7

   Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture.

8. 8

   Add basil and season to taste with salt and pepper.

9. 9

   Grill or toast bread on both sides and spoon generous amount over each slice of bread. Place 3 slices

10. 10

    Bresaola over top of eggplant mixture and serve.

11. 11

    Recipe By:MOLTO MARIO SHOW #MB5679

12. 12

    Oct 1996 08:33:06 -0500