Eggplant & Goat Cheese Crostini

By [e-mail]

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

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.