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Eggplant and Goat Cheese Crostini

  • ACTIVE: 25 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: MAKES 32 CROSTINI
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

This recipe makes more crostini than you are likely to need for eight people. But consider making the full amount of the eggplant spread anyway; it keeps beautifully and is delicious with grilled fish, chicken or steak.

Plus: More Appetizer Recipes and Tips

  1. 1 tablespoon extra-virgin olive oil
  2. 1 pound eggplant, peeled and cut into 1/2-inch dice
  3. 1 medium tomato, cut into 1/2-inch dice
  4. 1 yellow bell pepper, cut into 1/2-inch dice
  5. 1/4 cup sherry vinegar
  6. 1 garlic clove, minced
  7. 1 teaspoon ground cumin
  8. 1 tablespoon finely chopped parsley
  9. 1/2 teaspoon coarsely chopped thyme
  10. Pinch of cayenne pepper
  11. Salt and freshly ground pepper
  12. 1 baguette, sliced 1/2 inch thick and toasted
  13. 1 1/2 cups soft goat cheese ( 3/4 pound) 
  1. Heat the olive oil in a large skillet. Add the eggplant, tomato, bell pepper, vinegar, garlic and cumin and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Uncover and cook, stirring, until the liquid has evaporated, about 2 minutes. Stir in the parsley, thyme and cayenne and season with salt and pepper. Let cool.
  2. Spread each slice of toasted baguette with 2 teaspoons of the goat cheese, and then dollop 1 tablespoon of the eggplant spread on top. Arrange the crostini on a platter and serve.
Make Ahead The eggplant spread can be refrigerated for up to 1 week.

Suggested Pairing

The sharpness of the goat cheese and the savoriness of the crostini toppings, Joshua Wesson says, make fine foils to mouthwatering Méthode Champenoise sparklers. Look for one from New Mexico.

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