Looking for a tasty idea for a summer dinner or an outdoor aperitif? The bruschetta with eggplant cream and tomatoes are the perfect answer: rustic, fresh, and very easy to prepare. Like classic bruschetta, they are made with toasted bread slices and a delicious eggplant cream that we have been preparing for years and is excellent for dressing pasta and rice or as a spread for bread. The intense flavor of roasted eggplant perfectly matches the sweetness of seasonal tomatoes, creating crispy, creamy, and delicious bruschetta. The cream can be prepared in advance and stored in the fridge, so at the last moment, you’ll just need to toast the bread and assemble your bruschetta in five minutes!
In this recipe, we’ve used semi-whole wheat bread, but you can freely replace it with your preferred type: white, multigrain, or even stale rustic bread. The eggplant can be cooked in the oven or air fryer to save time and still achieve a great result.
For a quick dinner, as an appetizer for a summer menu based on eggplant, or for an aperitif to enjoy with friends, try these super summer bruschetta!
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
Ingredients for Preparing Bruschetta with Eggplant Cream and Tomatoes
- 4 slices whole wheat bread
- 2 tomatoes
- dried oregano
- extra virgin olive oil
- salt
- 2 eggplants
- 1.75 oz Grana Padano cheese, grated (or Parmesan or Pecorino)
- 1 clove garlic
- basil
- extra virgin olive oil
- salt
Tools
- Air Fryer
- Blender
- Grill
- Knife
- Cutting Board
Steps
Prepare the eggplants: wash them, prick them with a fork, and place them on a baking sheet lined with parchment paper. Cook them in a preheated oven at 392°F for about 30 minutes, or in an air fryer at 392°F for 20 minutes, until they are very soft.
Once cooked, extract the pulp with a spoon and place it in a colander over a bowl to drain the excess water for 10 minutes.
Place the pulp in the blender with the grated cheese, garlic, basil, and oil. Blend until you get a smooth cream. Adjust the salt and, if necessary, add a drizzle of oil for consistency.
Wash the tomatoes and cut them into cubes. Season them in a bowl with salt, oregano, and extra virgin olive oil. Grill the bread slices on a grill pan, a non-stick pan, or in the oven for a few minutes, until golden.
Spread a generous layer of eggplant cream on the toasted bread, add the seasoned tomatoes, and finish with a basil leaf.
The bruschetta with eggplant cream and tomatoes is ready!
Storage
The eggplant cream can be stored in the refrigerator in an airtight container for 2 days.
The assembled bruschetta should be consumed immediately, otherwise the bread will lose its crunchiness.
Variations
Different bread: use multigrain bread, gluten-free, or even focaccia slices.
Without cheese: for a vegan version, omit the cheese or replace it with nutritional yeast flakes.
With added olives or capers: for a more pronounced Mediterranean touch.
Spicy: add a pinch of chili pepper to the cream for a bolder flavor.
Tips
Drain the eggplant pulp well: this step prevents the cream from being watery.
If you prefer a milder cream, you can also roast a whole garlic clove and blend it together.
These bruschetta are also excellent as an appetizer for a dinner with friends, accompanied by a glass of fresh white wine.
FAQ (Frequently Asked Questions)
Can I prepare the cream in advance?
Yes, you can store it in the fridge for up to 2 days.
What type of bread is best?
Rustic or whole wheat bread is perfect, but you can use whatever you have available.
Can I freeze the eggplant cream?
It’s not recommended, as the texture might change once thawed.
How can I make it vegan?
Omit the grated cheese or replace it with nutritional yeast.
