Pacci Restaurant’s Bruschetta

Chef Keira Moritz,  of Pacci Restaurant in Atlanta, recently made this delicious Eggplant and Heirloom Tomato Bruschetta from the menu of her Atlanta restaurant.   She made it for a crowd at the Peachtree Road Farmers Market. In case you haven’t been, it’s every Saturday at 10:00 and they feature an Atlanta chef making something wonderful that’s seasonal and uses locally grown ingredients from the market.  Check out  their website to find all the great recipes.

Eggplant & Heirloom Tomato Bruschetta

1 eggplant, sliced, diced and sauteed (small dice)

2-3 pints mixed heirloom cherry tomatoes, halved

4 ounces Persian feta cheese, crumbled

4 leaves fresh basil , torn

1/4 cup micro basil (optional)

1/4 cup white balsamic vinaigrette

olive oil as needed

balsamic reduction drizzled

kosher salt and fresh cracked pepper to taste

1 loaf fresh bread cut in slices buttered and skillet cooked (she used Ciabatta)

White Balsamic Vinaigrette

1 c. white balsamic vinegar

2 c. extra virgin olive oil

1 tsp. sugar

2 tsp minced shallots

1 clove garlic minced

1 tsp fresh thyme

1 tsp finely chopped chives

Combine all ingredients & Pulse in blender four times

1. Slice eggplant and cut into equal cubes, season with salt and saute, lay flat on a tray to cool.  Cut heirloom cherry tomatoes into halves and set in a mixing bowl.  Tear the basil leaves and add to the bowl with the tomatoes with half of the micro basil.

2. Once the eggplant is cooled, combine in the bowl with the tomatoes and add the white balsamic vinaigrette and mix lightly, season with salt and fresh cracked pepper and taste.

3. Take the sliced bread and cook with butter in a skillet on both sides until golden brown.

4. Set the bread on a plate, generously place bruschetta mixture on top and drizzle with the balsamic reduction and sprinkle with micro basil.