Roasted Eggplant Crostini

1. 1

   Preheat the oven to 350F.

2. 2

   Slash the cut surfaces of the eggplant in a crosshatch pattern and drizzle with 3 tablespoons of the olive oil.

3. 3

   Season the eggplant with salt, pepper, and the herbes de Provence and place on a baking sheet, cut sides up.

4. 4

   Bake for 40 to 50 minutes, until the flesh is very soft.

5. 5

   Remove from the oven and allow to cool to room temperature.

6. 6

   Scoop out the eggplant flesh and place it in a blender or food processor with the olives.

7. 7

   Process until the mixture is well blended and smooth.

8. 8

   Preheat the broiler.

9. 9

   Place the baguette slices on a baking sheet, brush them with the remaining 1/4 cup of olive oil, lightly season with salt and pepper, and broil until golden brown.

10. 10

    Spread] teaspoon of the eggplant mixture on each crouton.

11. 11

    Arrange the crostini on a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.