Bruschetta with Brasaola, Eggplant and Mozzarella

* Exported from MasterCook *

Bruschetta with Brasaola, Eggplant and Mozzarella

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons virgin olive oil
1/2 medium red onion -- thinly sliced
2 small Japanese eggplants
2 tablespoons red wine vinegar
1/2 pound fresh mozzarella
8 basil leaves -- chiffonade
4 large slic Italian country bread
1/4 pound Bresaola, sliced paper thin -- 12-15 slices
may substitute Prosciutto or Capicola

In a 10- to 12-inch saute pan heat olive oil until smoking. Add onion and
cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into
1/4-inch thick rounds. When onion has softened, add eggplant to pan and
cook, stirring regularly until eggplant has darkened and is soft. Add 2
tablespoons red wine vinegar and remove from heat to cool. Cut fresh
mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil
and season to taste with salt and pepper.

Grill or toast bread on both sides and spoon generous amount over each slice
of bread. Place 3 slices Bresaola over top of eggplant mixture and serve.

Yield: 4 servings



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