INGREDIENTS
- Ciabatta Roll
- Garlic butter
- Di Stefano Burata Cheese
- 1 Eggplant diced
- 1 cup Dried cranberries
- ½ cup Kalamata olives
- 1 oz Toasted pine nuts
- 2 oz Diced roma tomatoes
- Equal parts sugar and red wine vinegar
- 1 oz Big red walnuts
DIRECTIONS
In a saute pan add extra virgin olive oil and heat the oil. When oil begins to smoke add eggplant and roast until translucent. Add tomatoes. Add dried cranberries, olives, and toasted pine nuts, and red walnuts. Add equal parts sugar and red wine - make sure to taste as to create a sweet and sour flavor to your liking. Once access liquid is evaporated take off heat and spread evenly over a sheet pan. Let cool in refrigerator overnight.
Once bread is toasted smear burata cheese evenly over the bread. Add the caponata on top of the burata. Toast red walnuts, crush and place on top for garnish
