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Eggplant and Goat Cheese Crostini

Updated February 23, 2016
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Crisp crostini with a deliciously savory topping.

Makes12 crostini

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodbroiling

CostModerate

Easy

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

Mealdinner, lunch

Taste and Texturecheesy, crisp, smoky, tangy

Type of Dishcanape/crostini

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

Instructions

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.

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