Fold goat cheese, parmesan cheese, 1/8 tsp. salt, 1/8 tsp. pepper, and basil together in bowl for spread.
Place sliced eggplant on sheet pan and shake tablespoon of salt over the top. Allow the eggplants to sit for an hour or two for the salt to pull some of the bitterness from the eggplant. Rinse the eggplants under cold water to rinse off excess salt.
Drizzle the eggplant with olive oil and grill for 1-2 minutes per side then remove and reserve.
Spread goat cheese mixture on ciabatta then place eggplant on top followed by tomato relish and a garnish of arugula.
Ingredients
16 ea Heritage Ovens® Ciabatta bread, sliced and toasted
1 lb Nature's Best Dairy® Cheese, Goat, room temperature
2 tbsp Roma® Cheese, Parmesan, grated
1 tsp Peak Fresh Produce® Basil, chopped
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
1 ea Peak Fresh Produce Eggplant, sliced, skin on
2 tbsp Roma® Oil, Olive
1 tsp Magellan® sea salt
2 cups Peak Fresh Produce tomato relish, (see recipe below)
16 sprigs ea Peak Fresh Produce® Arugula
Peak® Tomato Relish
Directions
Combine ingredients and allow to sit for 20-30 minutes for flavors to release.
Ingredients
2 cups Peak Fresh Produce® red grape tomatoes, cut in half
2 cups Peak Fresh Produce® golden grape tomatoes, cut in half
2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
