Grilled Summer Vegetable & Smoked Baba Ghanoush Bruschetta & More

Chef Chris Bonfili, of Avenue B & B Gourmet, stopped by Pittsburgh Today Live today to show off these delicious recipes!

Grilled Summer Vegetable & Smoked Baba Ghanoush Bruschetta

Summer Vegetable Topping

1 cup grilled corn
1 cup grilled mixed summer squash (small dice)
½ cup quartered ground cherries
¼ cup diced heirloom tomatoes
1 Tbsp. fresh squeezed lemon juice
2 Tbsp. extra virgin olive oil
1 Tbsp. each chopped mint & flat leaf parsley
Salt, pepper & grated Pecorino to taste

Combine all ingredients in a mixing bowl. Toss gently until combined.

Baba Ghanoush

2 cups smoked eggplant
¼ cup garlic confit
2 Tbsp. fresh squeezed lemon juice
2 Tsp. tahini paste
1 Tbsp. extra virgin olive oil
Salt & pepper to taste

To Assemble The Bruschetta

Lightly spread smoked baba ghanoush onto sliced, toasted baguette. Top with summer vegetable mixture. Finish with Pecorino.

P.E.I. Mussels with Smoked Tomato Nage

For The Smoked Tomato Puree:

3 lbs. of ripe tomatoes
4 medium sized cloves of garlic
1 yellow onion
½ cup dry white wine
3 Tbsp. sugar
Salt & pepper to taste

Smoke tomatoes over medium heat until they begin to blister. In medium sized sauce pot, sweat diced onion and garlic over medium heat until translucent. Add smoked tomatoes, white wine and sugar. Reduce heat and allow to simmer for 45 minutes. Blend until smooth. Season with salt & pepper to taste.

For The Mussels:

2 lbs. P.E.I. mussels
¼ cup small diced yellow onion
2 Tbsp. light olive oil
½ cup dry white wine
½ cup smoked tomato puree (see above)
¼ cup unsalted butter
2 Tbsp. chopped fresh herbs (chive, thyme, rosemary & flat leaf parsley)
Salt & pepper to taste

In a medium sized sauté pan over high heat add mussels, onions & olive oil. Sauté for 30 seconds and deglaze with white wine. Add smoked tomato puree, butter & herbs. Cover and allow to steam for 3-4 minutes until mussels are open & butter is melted. Season with salt and pepper to taste. Serve with grilled bread.