Eggplant and Goat Cheese Crostini
- ACTIVE: 25 MIN
- TOTAL TIME:
- SERVINGS: MAKES 32 CROSTINI
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.
- 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 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.