Crostini With Eggplant Pesto Recipes

PESTO CROSTINI

Steps:

• Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.

PESTO CROSTINI

Steps:

• Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
• Spread cream cheese spread onto toast slices; top with basil mixture.
• Sprinkle with remaining Parmesan.

EGGPLANT CROSTINI

Steps:

• Preheat the oven to 350 degrees F.
• Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel.
• Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve.

MUSHROOM PESTO CROSTINI

Steps:

• Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.
• Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
• Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
• Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.
• Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
• Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.

CROSTINI WITH EGGPLANT PESTO

Steps:

• Peel eggplant, leaving a few narrow bands of skin intact. Cut eggplant crosswise into 1/2-inch-thick rounds. Place on large baking sheet; sprinkle lightly with salt. Let stand 30 minutes.
• Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with olive oil. Brush eggplant rounds generously on both sides with olive oil. Place on prepared sheet. Broil eggplant until tender and golden brown, watching closely to avoid burning, about 6 minutes per side. Cool.
• Finely grind pine nuts and garlic in processor. Add eggplant and process to coarse puree. Transfer mixture to small bowl. Stir in chopped basil, parsley and mint. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Place eggplant pesto in center of platter and surround with toasts, or spread toasts with eggplant pesto and arrange on platter. Garnish with basil leaves and serve.

EGGPLANTS WITH PESTO

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. Flip the eggplant halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with paper towels.
• Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese, and about half of the extra-virgin olive oil in a blender on Low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends.
• Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant.
• Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.