Recipe: Fennel Seed Caponata Bruschetta

Today on the blog, chef Chloe Lucas-Walsh is sharing her unique and approachable take on caponata! Simmered veggies meet creamy ricotta cheese atop a toasted baguette, creating a convenient and delicious recipe perfect for holiday hosting. Read on to get the recipe and shop some of Chloe’s kitchen and dining faves. x

Fennel Seed Caponata Bruschetta

Prep Time: 15 minutes

Total Time: 2 hours and 15 minutes

Serve: 6

INGREDIENTS:

1 baguette

2 cups of whipped ricotta

1 eggplant, diced into 1 inch cubes

1 10oz can of diced tomatoes

1 white onion, finely diced

2 stalks of celery, finely diced

2 tbsp capers

1/4 cup of kalamata olives, roughly chopped

2 garlic cloves, grated

2 tbsp pine nuts

2 tbsp golden raisins

1/4 cup of apple cider vinegar

1/2 cup of light brown sugar

1/2 cup of olive oil

salt and pepper to taste

basil for garnish

Instruction:

Simmer the caponata. Combine all ingredients, except the ricotta, in a large stovetop pan (preferably a dutch oven!) over low to medium heat. Let this simmer gently over low heat for at least 2 hours. Season to taste.
Prep the Baguette. Slice the baguette on a diagonal, spread evenly on a baking sheet, and drizzle over some olive oil and flakey salt. Bake in a 350 degree oven until slightly toasted (approximately 7 minutes.)
Assemble and Serve! Once the bread is slightly cooled, spread over some of the whipped ricotta and top with the fennel seed caponata. Add a basil leaf for garnish and a little drizzle of oil. Serve and enjoy!