1tbspextra virgin olive oil good quality is important
salt and pepper to taste
For the Balsamic Grilled Eggplant Bruschetta
2eggplantsmedium
2tbspextra virgin olive oil
salt
1tbspbalsamic vinegar
1clove garlic
4sprigsflat leaf parsley
3-4fresh mint leaves
For the Lemon Garlic Artichoke Bruschetta
400g/1.5cupscanned artichoke heartsnot oil packed
½lemon, juice and zest
1cloves garlic
3fresh mint leaves
5fresh basil leaves
1tbspextra virgin olive oil
salt to taste
1baguette, slicedlong
Instructions
For the Tomato and Basil Bruschetta Topping
Cut the tomatoes in half and squeeze the seeds out, chop them finely or chunky and put them a bowl. (Omit de-seeding if using cherry tomatoes.)Slice basil leaves and add them to the same bowl, add pressed garlic, olive oil and season with salt and pepper.
For the Balsamic Grilled Eggplant Bruschetta Topping
Slice eggplant ⅛ inch thick and brush the slices with 1 tbsp of olive oil. Grill on a hot grill or griddle about 3-5 minutes on each side or until cooked and not spongy anymore.
Meanwhile mix together olive oil, balsamic vinegar, chopped parsley and mint, finely minced or pressed garlic. Add the cooked eggplant to the bowl, mix with a pinch of salt and pepper.
For the Lemon Garlic Artichoke Bruschetta Topping
Chop up artichokes in small pieces ,then add lemon zest and lemon juice, pressed garlic, chopped mint and basil, olive oil and season to taste with salt and pepper.( If your canned artichokes were packed in oil, skip adding oil to your bruschetta topping.)
For the Bruschetta
Slice a loaf of crusty bread (ciabatta or baguette) and grill the slices brushed with olive oil until a bit crispy. Alternatively you can toast the bread in a frying pan. Load up your bread right before serving, otherwise it will get soggy very quickly or let your guests do the work themselves.