Recipes

Name: Mediterranean Bruschetta
Cook time: 8 min
Yield: 8 Servings
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided; 1/2 cup diced onion; 2 medium cloves garlic, minced; 1 shallot, minced; 1/2 cup white wine, divided; 3/4 cup baby Portobello mushrooms, sliced; 1/2 cup each; red, yellow and orange bell peppers, diced; 1 medium eggplant, diced into 1/2-inch cubes; 1 cup diced tomatoes, drained and juice reserved; 1/3 cup reserved juice from canned tomatoes; 1 loaf French bread; 3/4 cup Fisher® Chef’s Naturals Chopped Walnuts, divided; 1 cup goat cheese, cut into small chunks (optional); 3-5 sprigs fresh rosemary (optional) - for food safety, gently rub produce under cold running water; salt and ground black pepper to taste

Mediterranean Bruschetta

Appetizers, Walnuts

Yield: 8 Servings
Prep Time: N/A
Cook Time: 8 Mins.
You’ll love this delicious new take on your favorite antipasto, with the added goodness of Fisher® Chopped Walnuts

Ingredients

1/4 cup plus 2 tablespoons olive oil, divided
1/2 cup diced onion
2 medium cloves garlic, minced
1 shallot, minced
1/2 cup white wine, divided
3/4 cup baby Portobello mushrooms, sliced
1/2 cup each; red, yellow and orange bell peppers, diced
1 medium eggplant, diced into 1/2-inch cubes
1 cup diced tomatoes, drained and juice reserved
1/3 cup reserved juice from canned tomatoes
1 loaf French bread
3/4 cup Fisher® Chef’s Naturals Chopped Walnuts, divided
1 cup goat cheese, cut into small chunks (optional)
3-5 sprigs fresh rosemary (optional) - for food safety, gently rub produce under cold running water
salt and ground black pepper to taste

Directions

Preheat oven to 350°F.
In large skillet heat 2 tablespoons oil over medium heat; sauté onion until translucent. Add garlic and shallot; sauté 1-2 minutes. Add ¼ cup wine, cooking until reduced by half.
Add mushrooms, peppers and eggplant to skillet; stir and sauté until soft and tender.
Add remaining wine, tomatoes and tomato juice; reducing liquid to half. Remove from heat; season to taste with salt and black pepper. Cover skillet; set aside.
Slice bread and brush both sides with remaining ¼ cup olive oil. Place on baking sheet; bake 8 to10 minutes or until golden brown.
Add ½ cup chopped walnuts into eggplant mixture; mix well.
Spoon mixture onto toasted bread slices. Garnish with remaining ¼ cup chopped walnuts, goat cheese and a sprig of rosemary, if desired. Serve immediately.