Categories: Appetizers
Ingredients
- 3 tbsp. olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 1 small bulb fennel, trimmed, cored and finely chopped
- 1 small Japanese eggplant, finely chopped
- 2 garlic cloves, finely chopped
- Pinch of red pepper flakes
- Kosher salt and black pepper
- 1 pint grape tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1 tbsp. red wine vinegar
- 1 round or oval loan Italian peasant bread
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup grated ricotta salata cheese, plus more for topping
- Crackers and/or crudites, for serving
Directions
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Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10-12 minutes. Stir in the garlic, red pepper flakes, 1 tsp salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes.
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Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3-5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally.
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Meanwhile, preheat the oven to 400. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5-8 minutes.
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Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites.