Eggplant and Goat Cheese Crostini Recipe

Name: Eggplant and Goat Cheese Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound eggplant, peeled and cut into 1/2-inch dice; 1 medium tomato, cut into 1/2-inch dice; 1 yellow bell pepper, cut into 1/2-inch dice; 1/4 cup sherry vinegar; 1 garlic clove, minced; 1 teaspoon ground cumin; 1 tablespoon finely chopped parsley; 1/2 teaspoon coarsely chopped thyme; Pinch of cayenne pepper; Salt and freshly ground pepper; 1 baguette, sliced 1/2 inch thick and toasted; 1 1/2 cups soft goat cheese ( 3/4 pound)

Servings: persons

1 tablespoon extra-virgin olive oil
1 pound eggplant, peeled and cut into 1/2-inch dice
1 medium tomato, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup sherry vinegar
1 garlic clove, minced
1 teaspoon ground cumin
1 tablespoon finely chopped parsley
1/2 teaspoon coarsely chopped thyme
Pinch of cayenne pepper
Salt and freshly ground pepper
1 baguette, sliced 1/2 inch thick and toasted
1 1/2 cups soft goat cheese ( 3/4 pound)

1
Heat the olive oil in a large skillet.
2
Add the eggplant, tomato, bell pepper, vinegar, garlic and cumin and bring to a boil.
3
Cover and cook over moderately low heat, stirring occasionally, until thickened, about 20 minutes.
4
Uncover and cook, stirring, until the liquid has evaporated, about 2 minutes.
5
Stir in the parsley, thyme and cayenne and season with salt and pepper.
6
Let cool.
7
Spread each slice of toasted baguette with 2 teaspoons of the goat cheese, and then dollop 1 tablespoon of the eggplant spread on top.
8
Arrange the crostini on a platter and serve.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 pound eggplant, peeled and cut into 1/2-inch dice, 1 medium tomato, cut into 1/2-inch dice, 1 yellow bell pepper, cut into 1/2-inch dice, and more.

Yes, Eggplant and Goat Cheese Crostini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Goat Cheese Crostini

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