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Story behind the recipe: I learned this appetizer recipe during a cooking class at Cook Street in Denver and is always a hit when I make it for get-togethers. Even those who do not like eggplant come away from trying this looking for seconds.

Description of the dish: This recipe is a new take on the classic bruschetta. The roasted veggies and goat cheese combine for an explosion of flavor.

This recipe makes 4 to 6 servings.

Time to prep: 15 minutes

Time to cook: 45 minutes

Ingredients:

• For the Topping:
  • 2 large red bell peppers
  • 2 medium Japanese eggplants, trimmed, cut lengthwise into 1/3 inch planks
  • Extra-virgin olive oil
  • ¼ c. basil chiffonade
  • 2 Tbsp capers, drained
  • 2 tsp balsamic vinegar
  • 2 tsp extra-virgin olive oil
  • ¼ tsp granulated garlic Kosher salt Freshly ground black pepper
  • 1 loaf rustic Italian bread, cut into ½-inch slices
  • 8 oz. fresh goat cheese

Cooking Instructions:

1. To make the topping: Grill the red peppers over Direct Medium heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes.
2. Remove from the grill and place in a paper bag, close tightly. Let stand 10 to 15 minutes to steam off the skins.
3. Remove the peppers from the bag and peel away the charred skins.
4. Cut off the tops and remove the seeds.
5. Cut each pepper into ¼"-dice and transfer to a medium bowl.
6. Brush both sides of the eggplant planks with olive oil and grill over Direct Medium heat until soft and browned, 6 to 8 minutes, turning and basting with olive oil halfway through grilling time.
7. Transfer to a cutting board and cut into ¼ inch dice.
8. Add to the peppers along with the remaining topping ingredients, including salt and pepper to taste. Mix well and set aside.
9. Brush olive oil on both sides of the bread.
10. Grill the bread slices over Direct Medium heat until toasted, 2 to 3 minutes, turning halfway through grilling time. Remove from the grill.
11. Spread a layer of goat cheese on each slice and spoon the vegetable mixture on top. Serve warm or at room temperature. Additional notes: - To make basil "chiffonade" (herbs or vegetables. cut into thin strips), roll up the basil leaves like a cigar and thinly slice crosswise in ribbons. - Both the eggplant and the roasted peppers can be prepared ahead. - Grill the bread just before serving.

Additional notes:

• To make basil "chiffonade" (herbs or vegetables. cut into thin strips), roll up the basil leaves like a cigar and thinly slice crosswise in ribbons. - Both the eggplant and the roasted peppers can be prepared ahead. Grill the bread just before serving.
• I prefer to grill the peppers alongside the eggplant, but they can also be cooked under a broiler.

Submitted by: Chris Muldrow, Industry & Foundation Relations