Eggplant And Goat Cheese Crostini

This sophisticated appetizer combines the creamy tartness of goat cheese with the savory Mediterranean freshness of the eggplant tapenade.

1 Tbsp. olive oil
1 small medium eggplant, peeled and cut in a small dice
1 medium tomato, diced
1 yellow bell pepper, diced
1 red pepper, diced
1/4 cup balsamic vinegar
1 garlic clove, minced
1 1/2 tsp. cumin
1 Tbsp. finely chopped parsley
1/2 tsp. thyme
1/4 tsp. cayenne pepper
Goat Cheese

Heat oil in a large skillet. Add eggplant, tomato, peppers, vinegar, garlic and cumin; bring to a boil. Cover and cook over medium-low heat, stirring occasionally, until thickened (approx. 20-25 minutes). Uncover and cook, stirring until liquid evaporates (approx. 2 minutes). Stir in parsley, thyme and cayenne. Let cool. Spread toasted baguette with goat cheese and then dollop 1 Tbsp. eggplant spread on top.
Can be refrigerated up to one week.

Recipe Summary:
Yield: several
Prep Time: 20 minutes
Cook Time: 20 minutes

Other recipes by Albemarle Inn:
Ruffled Crepes
Grapefruit Ambrosia

Recipe Provided By:
Albemarle Inn
Asheville, NC

Asheville Bed and Breakfast Inns