Chef behind the recipe
Bruschetta with candied tomatoes, eggplant, and tahini ricotta
Chef behind the recipe
All ingredients
- cherry tomatoes 300 g
- sundried cherry tomaties * 140 g
- garlic 2 teentjes
- powdered sugar 20 g
- basil 15 g
- salt 1 snuifjes
- black pepper * 1 snuifjes
- olive oil * 15 el
- ricotta 240 g
- sesampaste * 2 el
- eggplant 1 stuks
- ciabatta 1 stuks
- fleur de sel 1 snuifjes
Let's get started
Preparing candied tomatoes
Preheat the oven to 150°C.
Wash the tomatoes. Peel and crush the garlic.
Place tomatoes, garlic, powdered sugar and basil in a baking dish.
Season with salt and pepper and cover the dish with olive oil.
Bake for 1 hour.
Remove the bowl and stir in the semi-dried cherry tomatoes (with their oil). Let cool until lukewarm.
Preparing the bruschetta
Mix ricotta, tahini and chopped basil. Set aside some basil leaves for later.
Cut the eggplant half lengthwise, remove seeds, and dice into 2 cm cubes.
Salt and let it drain for 15 minutes. Rinse and pat dry.
Rinse the cube and pat dry with paper towels.
Heat a generous amount of olive oil in a pan. Fry the eggplant cubes until golden brown. Drain on paper towels and season with salt and pepper.
Toast the ciabatta slices in a toaster or grill pan.
Spread tahini-ricotta generously. Top with eggplant, tomatoes and the remaining basil.
Finish with fleur de sel, pepper, basil and a drizzle of olive oil according to your taste.
