RECIPE: Eggplant and Butternut Squash Bruschetta

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Toasted Garlic Bread

25 slices of French bread, ½ inch thick
3 tbsp olive oil
1 large garlic clove
¼ tsp kosher salt

Eggplant and Butternut Squash Topping

2 tbsp olive oil
1 small red onion, diced
2 cups diced, unpeeled eggplant
2 cups diced butternut squash
1 large garlic clove, minced
1 tbsp balsamic vinegar
1 tsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper

1 cup ricotta cheese


1) Preheat oven to 400°F. Place bread slices on a non-stick baking sheet. Brush one side with olive oil. Cut the garlic clove in half and rub the cut half on the oiled bread. Sprinkle bread slices evenly with salt. Bake 4 minutes, flip slices and bake 3 minutes more. Remove from oven and set aside.

2) For the topping, in a large skillet, heat olive oil over medium heat. Add onions, cooking for 2 minutes. Add eggplant and butternut squash, continuing to cook for 8 minutes, stirring frequently. Add garlic and continue cooking for 30 seconds. Add balsamic vinegar, honey, salt and pepper, cooking 2 minutes more. Remove from heat.

3) To assemble, spread each toasted slice of bread with a spoonful of ricotta cheese topped with eggplant/butternut squash mixture. Serve immediately.

Yield: 25 pieces


Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at