Eggplant & Goat Cheese Crostini
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Ingredients
- 1 T EVOO
- 1 lb peeled eggplant cut into 1/2" dice
- 1 med. tomato, cut into 1/2 dice
- 1 yellow pepper, cut into 1/2 dice
- 1/4 C sherry vinegar
- 1 clove minced garlic
- 1 t ground cumin
- 1 T finely chopped parsley
- 1/2 t chopped thyme
- Pinch of cayenne
- Salt & ground pepper
- 1 baguette, sliced 1/2" thick & toasted
- 1 1/2 C soft goat cheese
Details
Preparation time 25mins
Cooking time 45mins
Preparation
Step 1
Heat oil in large skillet. Add eggplant, tomato, pepper, vinegar, garlic & cumin. Bring to a boil. Cover & cook over mod lo heat, stirring occasionally, until thickened, @ 20 min.
Uncover & cook, stirring, until liquid has evaporated, @ 2 min. Stir in parsley, thyme & cayenne & season with salt & pepper. Let cool.
Spread each slice of toasted baguette with 2 t. goat cheese & dollop 1 T eggplant spread on top. Arrange on platter & serve.
Eggplant spread can be refrigerated for up to 1 week.
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