Best 3 Burnt Eggplant Butter On Tomato Toasts Recipes
**Indulge in a Culinary Symphony of Burnt Eggplant Butter on Tomato Toasts: A Journey of Flavors and Textures**
Prepare to tantalize your taste buds with an extraordinary culinary creation: Burnt Eggplant Butter on Tomato Toasts. This symphony of flavors and textures will take you on a gastronomic journey like no other. Savor the smoky and rich notes of charred eggplant, perfectly complemented by the creamy smoothness of homemade butter. Experience the vibrant tang of sun-ripened tomatoes, set against the crisp crunch of toasted bread. Each bite is a celebration of culinary artistry, where every element harmoniously blends, creating a symphony of unforgettable taste sensations. But that's not all; this article offers a treasure trove of additional recipes, each with its unique charm. Embark on a culinary adventure as you explore recipes such as Burnt Eggplant Dip with Feta and Herbs, a delectable and versatile dip perfect for gatherings. Discover the tantalizing flavors of Roasted Eggplant and Tomato Soup, a comforting and flavorful dish that warms the soul. Unleash your creativity with Eggplant Involtini with Ricotta and Spinach, an elegant and impressive appetizer or main course. And for a sweet treat, delight in Eggplant Chocolate Cake, a unique and decadent dessert that is sure to leave a lasting impression. With so much culinary inspiration at your fingertips, get ready to embark on an extraordinary culinary journey, starting with the Burnt Eggplant Butter on Tomato Toasts, and savor every moment of it.
BLISTERED EGGPLANT WITH TOMATOES, OLIVES, AND FETA
This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
- Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread.
ROASTED TOMATOES AND WHIPPED FETA ON TOAST
I love putting roasted tomatoes on toast with whipped feta, and it's the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it'll have too much liquid in it to set up properly. If you're really strapped for time, you can substitute fresh ricotta for the feta, but it's not going to make your tomatoes pop quite as much.
Provided by Amanda Cohen
Categories dinner, lunch, finger foods, appetizer
Time 1h20m
Yield 5 to 6 large toasts
Number Of Ingredients 10
Steps:
- Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
- Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
- Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
- In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
- Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 9 grams, TransFat 0 grams
PAN CON TOMATE
Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.
Provided by David Tanis
Categories dinner, lunch, snack, weekday, finger foods, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
- Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
- Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
- With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
- Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
- Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Choose ripe, flavorful tomatoes. This will ensure that your toasts are packed with flavor.
- Use a good quality olive oil. This will also help to enhance the flavor of your toasts.
- Don't be afraid to experiment with different toppings. You can use anything from fresh herbs to cheese to nuts to create a unique and delicious combination.
- Make sure to toast the bread until it is golden brown and crispy. This will help it to hold up to the toppings and prevent it from getting soggy.
- Serve the toasts immediately after they are made. This will ensure that they are at their best.
Conclusion:
Burnt eggplant butter on tomato toasts is a delicious and easy-to-make appetizer or snack. It is perfect for any occasion, from a casual get-together to a formal dinner party. With its smoky, flavorful eggplant butter and juicy, ripe tomatoes, this dish is sure to be a hit with everyone who tries it.
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