Ingredients 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 Basil, torn Sea Salt Koroneiki Extra-virgin Olive Oil

Directions 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.

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