Grilled Vegetable & Ricotta Toast with Datterini Cream

Vegetarian Toast

Category: Appetizers
Servings: 4

Ingredients

Instructions

1. Prepare the Vegetables:

   • Start by washing the eggplant. Trim the ends and slice it into 1 cm thick rounds using a mandolin or knife.
   • Repeat the same process with the zucchini.
   • Place the vegetable slices on a hot, lightly oiled grill and cook them over high heat, flipping them after a couple of minutes to grill the other side.
   • Season the zucchini with salt and pepper, then grill the eggplant until tender and charred.

2. Make the Datterini Tomato Cream:

   • Wash and dry the cherry tomatoes. Place them in a blender along with the basil leaves, ricotta, olive oil, salt, and pepper.
   • Blend everything until smooth and creamy. Set the mixture aside for later use.

3. Assemble the Toast:

   • Wash and slice the ripe tomato into thin slices.
   • Begin assembling the toast by buttering one slice of bread. Turn it over so the buttered side faces down. This buttered side will be the one that touches the pan.
   • Spread a generous layer of the creamy datterini tomato mixture on the unbuttered side of the bread.
   • Add a couple of grilled eggplant slices on top, followed by a slice of emmental cheese, then top it with grilled zucchini slices.
   • Place another slice of bread on top, buttered side facing out.

4. Cook the Toast:

   • Heat a pan and place the assembled sandwich in it. Cover the pan with a lid and cook until the bottom is golden and crispy.
   • Flip the toast and cook the other side for about 3 more minutes, pressing gently to ensure even crispness.
   • Once both sides are golden and crispy, transfer the toast to a cutting board and slice it in half.

Enjoy this vibrant and delicious vegetarian toast, perfect as a light appetizer or a satisfying snack!