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Ingredients:
Eggplant and Goat Cheese Crostini
* 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
* ¼ cup balsamic vinegar
* 1 garlic clove, minced
* 1 ½ tsp. cumin
* 1 Tbsp. finely chopped parsley
* ½ tsp. thyme
* ¼ tsp. cayenne pepper
Instructions:
Eggplant and Goat Cheese Crostini
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.
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Copyright © 1999 - 2004 Lanier Publishing International
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