Mediterranean Bruschetta

Mediterranean Bruschetta
  • 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 


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. Add mushrooms, peppers and eggplant to skillet; stir and sauté until soft and tender.
  4. 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.
  5. Slice bread and brush both sides with remaining ¼ cup olive oil. Place on baking sheet; bake 8 to10 minutes or until golden brown.
  6. Add ½ cup chopped walnuts into eggplant mixture; mix well.
  7. Spoon mixture onto toasted bread slices. Garnish with remaining ¼ cup chopped walnuts, goat cheese and a sprig of rosemary, if desired. Serve immediately.

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