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Mediterranean Bruschetta

Mediterranean Bruschetta

You’ll love this delicious new take on your favorite antipasto, with the added goodness of Fisher® Chopped Walnuts

Yield: 8-10 servings
Skill Level: Easy


  • 6 tablespoons olive oil, divided
  • ½ cup diced onion
  • 2 medium cloves garlic, minced
  • 1 shallot, minced
  • ½ cup white wine, divided
  • ¾ cup baby Portobello mushrooms, sliced
  • ½ cup each red, yellow and orange bell peppers, diced
  • 1 medium eggplant, diced into ½-inch cubes
  • 1 cup canned diced tomatoes, drained and juice reserved
  • 1/3 cup reserved juice from canned tomatoes
  • 1 loaf French bread
  • ¾ cup Fisher® Chef’s Naturals Chopped Walnuts, divided
  • 1 cup goat cheese, cut into small chunks (optional)
  • 3-5 sprigs fresh rosemary (optional)
  • Salt and ground black pepper to taste


  1. Preheat oven to 350°F.
  2. In large skillet heat 2 tablespoons oil over medium heat; sauté onion until translucent. Add garlic and shallot; sauté 1-2 minutes. Add ¼ cup wine, cooking until reduced by half.
  3. Add mushrooms, peppers and eggplant to skillet; stir and sauté until soft and tender.
  4. Add remaining wine, tomatoes and tomato juice; reducing liquid to half. Remove from heat; season to taste with salt and black pepper. Cover skillet; set aside.
  5. Slice bread and brush both sides with remaining ¼ cup olive oil. Place on baking sheet; bake 8 to10 minutes or until golden brown.
  6. Add ½ cup chopped walnuts into eggplant mixture; mix well.
  7. Spoon mixture onto toasted bread slices. Garnish with remaining ¼ cup chopped walnuts, goat cheese and a sprig of rosemary, if desired. Serve immediately.


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