Eggplant and Goat Cheese Crostini
Crisp crostini with a deliciously savory topping.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe Courseantipasto/mezze, hors d'oeuvre
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, crisp, smoky, tangy
Type of Dishcanape/crostini
- 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
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.
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.
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.
Spread the crostini with goat cheese, top with slices of eggplant, and serve.
2008 Dorling Kindersley