BRUSCHETTA WITH VEGAN RICOTTA,  OIL-CURED BLACK OLIVES

2 rye breads

multigrain loaf shape

eggplant parmingiano

toasted bread and eggplant parmigiano, with microgreens

seeded rye

This past weekend I went back to bread baking.  I was eager to enjoy my own whole grain breads with the magnificent Kite Hill Almond-based vegan cheeses.  So I made two full recipes of bread — four loaves, two each of Rye with Caraway Seeds, and Whole Wheat and Einkorn.  My rye bread recipe is tried and true, so that was easy.  The other pair was a new effort, and I think I managed a good combination of whole wheat and einkorn, plus a small amount of rye (all milled myself from sprouted grains), and organic KAF (King Arthur Flour) white bread flour.

One of my target dishes was the almond ricotta with a little olive oil, spread thickly on pan-roasted slices of rye, and dotted with delicious oil-cured black olives — scrumptious.  The other thrill was Barbara’s version of a Calabrian eggplant parmigiano (mostly almond ricotta plus a little bit of parmesan cheese).  We had it as a main course for dinner, and I added some of the eggplant dish at room temperature to toast for lunch the next day.