1 cup ricotta cheese
1 tablespoon lemon juice
1 tablespoon chopped rosemary
1 thick slice sourdough bread
10 ¼-inch slices smoked eggplant
7 cherry tomatoes, halved
¼ cup shaved Parmesan
Denissimo 25-year aged Balsamic Vinegar
Koroneiki Extra-virgin Olive Oil
Tip: To smoke eggplant, slice into ½-inch disks and marinate in mixture of olive oil, minced garlic, crushed red pepper, thyme, and rosemary for at least 1 hour. Then, smoke it for 15 minutes on a smoker, finishing it in a lightly - oiled cast-iron skillet over medium heat for about 3 minutes per side to give it color. Alternatively, if you do not have a smoker, just char it completely on all sides in a lightly oiled cast-iron skillet set over medium heat for a similar smoky effect.
Mix ricotta with lemon and rosemary. Refrigerate until ready to use.
Sprinkle sourdough slice with a bit of water and toast to golden brown.
Top with eggplant disks, tomatoes, Parmesan, and drizzle Denissimo Balsamic Vinegar. Finish with torn basil, sea salt, and drizzle of Koroneiki EVOO.