You have got to try out this garlic infused party appetizer. It is simple to make and gets wiped out within minutes. Baba Ganoush Bruschetta is our very own fusion take which represents the coming together of diverse culinary traditions to create something utterly delicious. A luscious roasted eggplant dip meets the delightful Italian antipasto, bruschetta!
This healthy vegetarian recipe will get the party started with its creamy and crunchy texture, which gives you the best of both worlds. An inspiration taken from the sun-dried tomatoes in Italy to the freshly charred eggplants from the Middle East. All in all, it is a tasty fusion dish to please your guests and this one simply can’t go wrong as it is very easy to prepare.
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Let's Dive In!!
The key to making the best Baba Ganoush Bruschetta is in the Baba Ganoush. Although store-bought Baba Ganoush would be quicker, as it can shave off valuable time while preparing this dish for a party. I would highly recommend making your very own homemade Baba Ganoush. It is easy to make and can be made a day in advance, which gives you enough time to prepare the rest of the dishes on the main day.
Once you have prepared your Baba Ganoush, the ball is in the Italian side of the court. Creating the tomato mixture is easy and you can also prepare it in advance just like the Baba Ganoush. Similarly, Sun-dried tomatoes can be swapped for fresh Roma tomatoes if you prefer a more subtle taste. Remember to Chiffonade your basil instead of chopping it as it gives a more gourmet texture, elevating the presentation of the dish.
It's finally time for these two culinary traditions to intertwine. The smoky and creamy Baba Ganoush is lathered over the crispy toasted Baguette fresh from the oven. A generous portion of the tomatoes and basil mixture is paired along with it, giving the dish a slight hint of a zesty note, while the drizzle of Balsamic glaze adds a sweet and tangy dimension. Each bite is a testament to the power of culinary fusion.
Ingredients
Herbs and Spices: basil, salt, pepper
Liquids: extra-virgin olive oil
Regular ingredients: Baba Ganoush, garlic, baguette
Specialty ingredients: balsamic glaze, sun-dried tomatoes
See recipe card for quantities.
Walk through the Recipe
Let’s begin preparing our Baba Ganoush Bruschetta.
We start off by mixing the sun-dried tomatoes, minced garlic, fresh basil, extra-virgin olive oil and season with salt and pepper.
We then slice the baguette diagonally and evenly brush it with extra-virgin olive oil and place it over a baking dish.
Toast the slices for around seven minutes in the oven, turning it over half way through. Toast until crispy and golden brown.
Once the slices have been toasted, we evenly layer a spoon of our homemade Baba Ganoush to cover one side of the slice.
Next, we add a spoonful of the sun-dried tomato mixture we prepared earlier over the Baba Ganoush slice.
The end is finally here. We can top off the sun-dried tomatoes with a drizzle of balsamic glaze and your crispy Baba Ganoush Bruschetta is ready to be served.
Substitutions
You can replace some of the ingredients in the recipe to suit what you have at home.
- Balsamic glaze: add a tablespoon of balsamic vinegar to the sun-dried tomato mixture
- Baguette: Italian bread or French bread
- Sun-dried tomatoes: fresh chopped Roma tomatoes
Tips
- Grilling or toasting: we toast the bread in an oven in this recipe, alternatively, you can grill it over a stovetop pan too.
- Tomatoes: If you plan to make this dish with fresh tomatoes, use only roma tomatoes. Dice them finely and drain any excess liquid to prevent the bread from turning soggy.
- Assemble right before serving: prepare the tomato mixture and the Baba Ganoush in advance and then assemble the bruschetta just before serving. This keeps the bread crisp.
- Garnish: You can optionally add some grated parmesan over the balsamic glaze drizzle for an added Italian flavor.
FAQs
Absolutely! Store-bought Baba Ganoush is a convenient option, however, if you prepare your homemade Baba Ganoush, it can add an extra layer of flavor to the dish.
Traditionally, rustic Italian bread is used for bruschetta. However, you can use baguette, ciabatta, or any bread of your choice, depending on your preference.
Yes, You can prepare the Baba Ganoush and sun-dried tomato mixture in advance and store in the refrigerator. In fact, the flavors often improve after a few hours or overnight. You can assemble the bruschetta just before serving.
Related Recipes
Looking for other recipes like this? Try these:
- Prawns Koliwada (Mumbai-style spicy fried shrimps)
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Easy Crab Rangoon Egg Rolls
- Burnt Garlic Fried Rice
- Cevapi Sliders with Ajvar
Recipe
Baba Ganoush Bruschetta
Ingredients
- 1 cup Baba Ganoush
- 1 cup sun-dried tomatoes, finely chopped
- 2 cloves garlic, minced
- 2 tablespoon fresh basil, chiffonade
- 5 tablespoon extra-virgin olive oil
- 2 tablespoon balsamic glaze
- 1 baguette
- ¼ teaspoon pepper
- salt to taste
Instructions
- In a mixing bowl, combine the finely chopped sun-dried tomatoes, minced garlic, chopped fresh basil, and 3 teaspoons extra-virgin olive oil. Season the mixture with salt and pepper.
- Preheat your oven to 400°F (200°C). Slice the baguette diagonally into ½ thick pieces and place it over a baking sheet in a baking dish. Brush extra-virgin olive oil on both sides of the slices.
- Toast the slices in the oven for about 5-7 minutes, or until they become slightly crispy and golden brown. Turn over the slices half way through.
- After the slices have been taken out of the oven, spread a thin layer of the baba ganoush over one side of the sliced baguette and top the baba ganoush with a spoonful of the sun-dried tomato bruschetta topping.
- Drizzle with some balsamic glaze and these crispy baba ganoush bruschetta are ready to be served.
Joanna
Such a simple yet delish recipe!!