Crostini with eggplant and goat cheese
12 servings
40 minutes
Crostini with eggplant and goat cheese is an exquisite Italian appetizer that combines crispy baguette, the rich flavor of roasted eggplants, and the creamy tenderness of goat cheese. This recipe is inspired by Tuscan cuisine, where simple ingredients are transformed into a work of art. Sweet eggplants enriched with the aroma of balsamic vinegar and fresh mint create an elegant balance of flavors, while garlic adds a spicy note. Crostini are perfect for an aperitif, light dinner, or festive gathering. They can be served as a standalone dish or accompanied by a glass of white wine that highlights the harmony of flavors. This treat captivates with its simple yet refined character, reminiscent of sunny Italy and its rich gastronomic traditions.
1
Preheat the oven to 180 degrees. Dip the baguette slices in olive oil on both sides and roast in the oven until the bread is crispy (about 10 minutes). Cut the garlic in half and rub each crostini with it.
- Olive oil: 2 tablespoons
- French baguette: 0.5 piece
- Garlic: 1 head
2
Slice the eggplant into 5 mm thick rounds. Brush with olive oil and cook in the oven on grill mode until the eggplant is soft.
- Eggplants: 1 piece
- Olive oil: 2 tablespoons
3
When the eggplant is ready, cut it into halves or quarters and transfer to a bowl. Add the remaining oil, chopped mint, and balsamic. Mix and add salt and pepper.
- Olive oil: 2 tablespoons
- Fresh mint: 50 g
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Spread goat cheese on crostini, top with eggplant, and serve.
- Goat cheese: 60 g
- Eggplants: 1 piece