A delicious combination of sweet roasted tomatoes and velvety eggplant mixed with zesty creamy ricotta over crusty ciabatta baguette. It's hard to resist this flavorful appetizer!
1: Wash and cube eggplant and add to a baking sheet along with tomatoes, olive oil, garlic, salt, pepper and mix.
2: Roast at 400 F for about 30 minutes.
3: To make the ricotta mixture, mix ricotta, lemon zest, salt and pepper.
4: To make basil oil, add basil leaves and olive oil to a mortar and grind until the oil turns green.
5: Toast the bread and add ricotta mixture, roasted eggplant and tomato, basil oil, finish with flaky sea salt and enjoy!
