Info
- Course: Antipasto/Mezze, Hors D'oeuvre
- Skill Level: Easy
- Cost: Moderate
- Favorited: 34 Times
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Eggplant and Goat Cheese Crostini
Cookbook
Crisp crostini with a deliciously savory topping.
Yield : Makes 12 crostini
Prep Time : 10 mins
Cooking Time : 20 mins
Ingredients
- 12 slices baguette
- 2 tbsp olive oil
- 1 garlic clove, cut in half
- 1 firm eggplant
- 2 tbsp chopped mint
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- 2 oz (60g) soft goat cheese
Directions
1. Preheat the oven to 350°F (180°C). Brush the bread on both sides with olive oil, then toast for 10 minutes, turning once, or until crisp. Cut the garlic in half and rub the cut side over each slice.
2. Preheat the broiler. Slice the eggplant into ¼ in (5mm) thick rounds, brush each side with olive oil, then broil on both sides until tender.
3. Halve or quarter the eggplant slices, and transfer to a bowl. Add the remaining olive oil, mint, and balsamic vinegar, toss, and season with salt and pepper.
4. Spread the crostini with goat cheese, top with slices of eggplant, and serve.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings and 3/4 teaspoon added salt.
136 kcal
3 % daily value
2 % daily value
1 % daily value
137 mg
16 mg
5 g
2 g
2 g
21 g
2 mg
372 mg
1 g
4 g
8 % daily value
