Eggplant Toasties Dip

Eggplant Toasties Dip

Have you ever gone back and read some of your earlier posts and wondered what in the heck was I thinking? Yesterday I did just that. I was feeling a little anxious about summer. The days are rushing by and I feel like there is still much left to do. It's interesting how my blog posts have progressed this year. The posts at the beginning of the year were from the city me and the summer ones are from the rural me. Talk about two different worlds.

Today I made an eggplant, artichoke, tomato and cream cheese dip, a beautiful appetizer that is packed full of flavor and mirrors the bounty of summer. I still have about 12 artichokes left on my plant in the garden; so I should have at least one more eggplant recipe left in me this year before we head back to Arizona. By September my heart aches so for my family back home. Skype is a wonderful tool but my 2 year old granddaughter got mad at me a few weeks ago because she could not come to my house to play and when I look at my grand-boys they are growing like crazy and quickly approaching their teens. Anyway, have fun with this dip. It’s delicious and quite filling.

yield: 4 to 6Author: Cheriprint recipe

Eggplant Toasties Dip

prep time: 20 MINScook time: 30 MINStotal time: 50 mins

Roasted eggplant, artichokes and tomatoes make this bruschetta extra flavorful!

INGREDIENTS:

• 1 medium eggplant, diced
• 2 large tomatoes, chopped
• 4 artichokes, fresh steamed hearts, chopped
• 1 tablespoon freshly grated lemon zest
• ½ cup whipped cream cheese
• 1/4 cup grated Parmesan cheese
• 1 baguette, sliced on the diagonal into 1-inch thick slices
• 1 garlic clove, peeled and cut once to expose flat surface (to rub toasts)
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped

INSTRUCTIONS:

1. Preheat oven to 425 degrees F. Place tomatoes and eggplant on a large, nonstick baking sheet. Drizzle veggies with olive oil and fresh herbs. Taste, sprinkle with salt and pepper. Mix well to combine and place in oven to roast for 15 to 18 minutes. Remove from oven and set aside.
2. When mixture has cooled combine veggies and cream cheese, taste, season with salt and pepper if needed.
3. Assemble bruschetta by spreading toasts with a generous spoonful of the roasted veggie dip. Enjoy, summer is quickly coming to an end.