Bruschetta is an excellent appetizer for your guests. In this Romanian-inspired bruschetta recipe, we use our Eggplant Chutney along with spring vegetables. Adding tuna makes it more filling. Canned tuna works just fine, but you can sear a tuna steak, chop it, and add it to this recipe.
One red bell pepper, cut into thin slices
One zucchini, sliced in roundels
One red onion, thinly sliced
1/2 bottle of Rupen's Eggplant Chutney
Two cans tuna
Two baguettes, sliced
1/2 cup chopped cilantro, for garnish
Pre-heat oven at 400 F.
Place the sliced baguettes on a large cookie sheet and sprinkle with olive oil. Bake for 20 minutes or until the bread slices turn golden brown on the sides.
Meanwhile, mix all the roasted vegetables with 2 Tablespoons olive oil and spread over a medium-size cookie sheet—Bake for 30 minutes. Remove and allow it to cool.
Once the vegetables are cool enough to handle, mince them.
Finally, add the chopped vegetables, eggplant chutney, and tuna to a medium-size mixing bowl. Mix thoroughly.
Place a Tablespoon of this mixture on each of the bruschetta slices and serve.