bruschetta with zacusca eggplant bocconcini cheese and basil leaves


✅1 fresh wholegrain crusty baguette

✅1/2 jar of Zacusca Eggplant

✅a few fresh basil leaves to garnish

✅ a handful bocconcini cheese balls (about 1/2 cup)

✅ dried Italian herb mix (oregano, rosemary, basil)

How to cook it

Using a bread knife or a very sharp knife, slice the baguette in 1/2 inch thick slices. Spread each slice on one side with 1 tbsp of Zacusca Eggplant. Slice the bocconcini cheese balls 1/4 inch about thick and place over the bruschetta. Sprinkle a little dried Italian herb mix onto the cheese and garnish each bruschetta with fresh basil leaves or parsley. Serve by the fire on a cold autumn afternoon! A treat!

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