Eggplant and Goat Cheese Crostini

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Antipasto/Mezze, Hors D'oeuvre

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by:

Crisp crostini with a deliciously savory topping.

Yield: Makes 12 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

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and 3/4 teaspoon added salt.

Calories 136kcal (7%)

Calcium 27mg (3%)

Vitamin C 1mg (2%)

Vitamin A 16mcg RAE (1%)

Potassium 137mg

Magnesium 16mg

Protein 5g

Sugar 2g