Ingredients:
1 loaf crusty French bread
6 oz. Extra Virgin Olive Oil—we suggest California Harvest
8 oz. Asiago cheese, shredded
1 jar Stonewall Kitchen Eggplant Spread
1 bunch watercress
1 pint cherry tomatoes
Salt & Pepper to taste
Directions:
1. Preheat oven to 350°F
2. Cut bread into triangles or desired shape.
3. Brush bread slices with Extra Virgin Olive Oil and toast bread in oven until golden brown. Let Cool
4. Place small amount of Stonewall Kitchen Eggplant Spread on bread slices.
5. Place a pinch of shredded Asiago cheese on top of each bread slice and place in warm oven for a few minutes to lightly melt the cheese.
6. Place 3 or 4 bruschetta on an appetizer plate and garnish plate with watercress and quartered cherry tomatoes.
7. Serve at once.