Eggplant and Goat Cheese Crostini

Crisp crostini with a deliciously savory topping

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Dairy

Appetizer

Ingredients

12 slices baguette		2 tbsp chopped mint
2 tbsp olive oil		1 tbsp balsamic vinegar
1 garlic clove, cut in half		salt and freshly ground black pepper
1 firm eggplant		2 oz (60 g) soft goat cheese

directions

Prep: 10 min Total: 30 min (Quick)

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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 1/4 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.

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Eggplant and Goat Cheese Crostini

Ingredients

directions