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Eggplant And Goat Cheese Crostini
Description:
This sophisticated appetizer combines the creamy tartness of goat cheese with the savory Mediterranean freshness of the eggplant tapenade. Ingredients: 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 Directions: 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 Comments: Other recipes by Albemarle Inn: Ruffled Crepes Grapefruit Ambrosia | |
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