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Bruschetta Recipe
There’s something magical about the sizzle of eggplant hitting a hot grill and the aroma of garlic-kissed bread crisping to golden perfection. This Mediterranean eggplant bruschetta recipe transforms a simple appetizer into something extraordinary – the kind of dish that has guests lingering around the kitchen, asking for the secret behind those incredible flavors.
What makes this bruschetta recipe truly special is how it celebrates the smoky sweetness of grilled eggplant alongside the creamy richness of feta cheese. When summer eggplants are at their peak and entertaining feels effortless, this recipe becomes pure kitchen magic. The combination of textures – crispy bread, tender eggplant, and that luxurious feta-mayo spread made with American Garden Real Mayonnaise Original – creates an appetizer that feels both rustic and elegant.
Perfect flavor companions for this bruschetta recipe:
- American Garden Green Olives Pitted– add Mediterranean authenticity with their briny pop
- American Garden Balsamic Vinaigrette– drizzle lightly over the eggplant for extra depth
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15m
10 
EASY
Ingredients
1 French baguette, sliced into 20 pieces
4 small eggplants, sliced
20 cherry tomatoes, quartered
100g feta cheese, crumbled
4 tablespoons olive oil
Salt to taste
Black Pepper to taste
To prepare the spread:
5 tablespoons American Garden U.S. Mayonnaise
2 tablespoons feta cheese, crumbled
¼ teaspoon salt
To garnish:
3 tablespoons capers
Handful of fresh basil leaves
Fresh parsley leaves
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Preparation
In a small mixing bowl, combine American Garden Real Mayonnaise Original with 2 tablespoons of crumbled feta cheese. Season with salt and mix ingredients until well combined and smooth. Refrigerate this feta-mayo spread until needed.
Brush baguette slices with 2 tablespoons of olive oil and season lightly with salt. Grill for approximately 5 minutes, flipping once halfway through, until golden brown and crispy.
Brush eggplant slices with the remaining olive oil and season with salt and Black Pepper. Grill for 5 minutes on each side until tender and nicely charred.
Arrange grilled baguette slices on a serving platter. Spread approximately 1 teaspoon of the feta-mayo mixture on each slice.
Top each bruschetta with a few grilled eggplant slices, quartered cherry tomatoes, and additional feta crumbles.
Garnish with capers, fresh parsley, and basil leaves for authentic Mediterranean presentation.
Repeat until all ingredients are used and serve immediately while bread is still warm.
What’s the Best way to Store Bruschetta ahead of Time?
Store any leftover feta spread in the refrigerator for up to three days – it’s fantastic on sandwiches too. For best results, assemble bruschetta just before serving to maintain that perfect crispy-to-tender contrast. The grilled eggplant can be prepared earlier in the day and brought to room temperature before assembly. This recipe proves that entertaining doesn’t need to be complicated when you have quality ingredients like American Garden Real Mayonnaise Original creating that perfect creamy foundation for Mediterranean flavors.