Carta di musica with roasted eggplant spread, herbs, and ricotta salad from Six Seasons: A New Way with Vegetables (page 235) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • clkandel on August 14, 2020

    The flavors are delicious. I used harissa olive oil for drizzling at the table.

  • SheilaS on August 05, 2018

    I agree with Lepa that the flavors and textures are great - I especially like the contrast between the herb "salad" dressed with lemon and olive oil and the creamy eggplant spread - but it's rather awkward to eat. The carta di musica crackers are very large. Breaking pieces off makes the salad fall off but a knife and fork seems silly. We just used our hands and it was delicious I found the carta di musica to stay crisp for a while, but they do eventually soften under the eggplant spread so I'd recommend leaving a good rim around the outside that will stay crispy. Served this with extra carta di musica crackers and eggplant spread, olives and roasted vegetables.

  • Lepa on May 13, 2018

    This was a nice flavor combination but the flat breads got a bit soggy after sitting for a few minutes, which ruined the effect.

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