Bruschetta Cooking Instructions

Brush the split eggplants generously with olive oil and bake until very soft and brown. Roughly mince the mushrooms and saute' in a little oil until lightly colored. Scoop out the centers of the roasted eggplants and add to mushrooms. Allow to cool, then add the minced herbs, vinegar, salt and pepper.

Toast as many bread slices as you need, brushed lightly at first with olive oil. Note: The bread may be grilled for added flavor or simply toasted under the broiler. Half -inch slices work best.

Spread a generous amount of the bruschetta mix over the bread. Top with sliced tomatoes, gorgonzola and toast again under the broiler until lightly colored. Sprinkle a little freshly sliced basil over the top of each bruschetta, Serve.

Chefs note: I use domestic gorgonzola in this recipe because of its dryer texture. The high-grade Italian varieties are a little to oily and overpowering for this particular dish.