Bruchetta At Deerhill Inn
Submitted by mzmelly
Grilled bruschetta stacked with pesto, charred eggplant, roasted red pepper, and melted mozzarella, served on a pool of marinara. A hearty vegetarian appetizer inspired by Vermont’s Deerhill Inn.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minThis isn’t your typical tomato-on-toast bruschetta.
Thick slices of French bread get grilled until charred and smoky, then layered with basil pesto, grilled eggplant, roasted red pepper, and a slab of mozzarella that melts into everything under a blast of high heat.
The whole stack lands on a bed of warm marinara sauce, turning a simple appetizer into something you could easily call dinner.
Inspired by Vermont’s Deerhill Inn, this is bruschetta with real substance.
Kitchen Tips
- Brush both sides of the bread with olive oil before grilling. It crisps better and doesn’t dry out as fast.
- Slice the eggplant about ½ inch thick so it holds up on the grill without falling apart.
- Use a broiler if you don’t have a grill. You’ll miss some of the char flavor, but the layered result is still fantastic.
- Serve immediately once the cheese melts. The bread softens quickly under the warm toppings.
Ingredients
Directions
Slice four ¾ inch thick pieces of bread from loaf.
Brush one side of each with oil.
Place on hot grill (may use broiler) until toasted.
While browning, brush other side with oil, turn and toast.
Remove from grill.
Place toasted bread on a cookie sheet and top each with pesto.
Slice eggplant into ½ inch slices.
Cook eggplant in the same manner as bread.
Remove eggplant from grill or broiler and place each slice on top of each slice of bread.
Place one piece of roasted pepper on top of each slice of eggplant and one slice of mozzarella cheese on top of each pepper.
Bake in 450 degree F oven until cheese melts.
Remove and serve at once on a bed or marinara sauce.
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