Directions
- Heat oven to 400°. Place sliced baguette on sheet pan. Drizzle with some olive oil followed by a sprinkle of cheese, salt, and pepper. Bake for 2-3 minutes until toasted. Remove from oven and reserve for service.
- On a separate sheet pan lined with parchment paper place eggplant and onion. Wrap garlic in foil and place on sheet pan. Place in 400° oven and roast for 10-15 minutes checking to see when eggplant skin is wrinkled, and juice is running out.
- Scrape eggplant meat into food processor. Place roasted onion and garlic in food processor as well.
- Puree this mixture for 1-2 minutes. With machine running add lemon juice, salt, pepper, lemon zest, parmesan cheese, basil, parsley, and drizzle in olive oil.
- Refrigerate until service. Portion into one cup servings and serve at room temperature with toast points.
Ingredients
- 2 ea Peak Fresh Produce® western eggplants
- 1 ea Peak Fresh Produce® Onion(s), Yellow, peeled and large diced
- 6 ea Peak Fresh Produce® Garlic, Clove(s)
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest
- 1/2 cup Piancone Unfiltered EVOO
- 1 1/4 cup Roma® Cheese, Parmesan, grated
- 1 loaf ea Heritage Ovens® Bread, Baguette(s), Artisan French, sliced on bias
- 1 tsp Magellan® sea salt
- 1 tsp Magellan® Black Pepper, ground
- 3 tbsp Peak Fresh Produce® Basil, minced
- 1/4 cup Peak Fresh Produce® Parsley, Fresh, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
