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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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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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