- 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)
- 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.
- 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.
The eggplant spread can be refrigerated for up to 1 week.
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.