Don’t get me wrong, I love simple tomato Bruschetta, but when I want something different using one of my favorite vegetables I opt for this Eggplant and Tomato Crostini to start my Italian feast.
Eggplant and Tomato Crostini
Servings
6 Servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups chopped eggplant ½-inch dice
- 2 cups chopped tomato ½-inch dice
- 2 tablespoons Balsamic vinegar
- 2 tablespoons capers drained
- 2 tablespoons fresh chopped parsley
- ½ teaspoon Kosher salt
- Freshly ground black pepper
- 12 slices baguette toasted
- 12 leaves fresh basil
Instructions
- Heat oil in a large sauce pan over medium high heat. Add eggplant and cook 7 to 10 minutes or until slightly softened. Add tomato and cook for 8 to10 minutes more or until tomatoes are broken down and eggplant is softened. Stir in balsamic and capers and cook 2 minutes more. Remove from heat and stir in parsley, salt and pepper.
- Spoon a few tablespoons of mixture onto each slice of toasted baguette and garnish each with a basil leaf.
we must be on a similar wave length! check this out http://blog.kosher.com/2011/03/10/italian-themed-purim-menu/ allthough I love how your menu sounds!!!!
I’m actually doing an italian themed Purim seudah this year, Brushetta and antipasti ( without the cheese of course) for starter, sausage & peppers, and chicken marsala for main ( meatballs and speghetti for the kids) and canoli for desert.( making it with parave ice cream inside instead of cheese)