Eggplant And Gorgonzola Crostini Recipes

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GRILLED EGGPLANT AND RICOTTA CROSTINI



Grilled Eggplant and Ricotta Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 medium eggplant, cut lengthwise into 1/2-inch slices
Extra-virgin olive oil
1/2 cup ricotta cheese
3 tablespoons balsamic vinegar
2 tablespoons freshly chopped oregano leaves
1/4 cup grated Parmigiano
Pinch crushed red pepper
Kosher salt
1 baguette, cut into 1/2-inch slices on the bias
2 garlic cloves

Steps:

  • Preheat grill or broiler.
  • Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
  • Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.
  • While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.
  • Top each piece of bread with the grilled eggplant mixture.

EGGPLANT CAPONATA CROSTINI



Eggplant Caponata Crostini image

Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer. Wait until the caponata is finished before toasting the bread. (The New York Times)

Provided by Elaine Louie

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 12

5 tablespoons extra virgin olive oil
1 Spanish onion, finely chopped
2-3 cloves garlic
1 eggplant, about 3/4 pound, cut into 3/4 inch dice
Salt and freshly ground black pepper
3 tomatoes, cut into 3/4 inch dice
1/2 cup golden raisins
1/3 cup chopped capers
1/4 baguette, sliced diagonally into eight 1/2-inch-thick rounds, or other slices of crusty bread
Aged balsamic vinegar, for sprinkling
1-2 leaves basil, sliced into a chiffonade
Fleur de sel, Maldon salt, or other flaky sea salt

Steps:

  • Place a large skillet or sauté pan over medium-low heat. Add 1 tablespoon of the olive oil and the onion, and sauté until softened, 5 to 6 minutes. Add garlic and continue to sauté until soft and golden, about 10 minutes. Transfer to paper towels to drain.
  • Wash skillet and return to medium-high heat. Add 3 tablespoons of the olive oil and allow to heat until shimmering. Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil. Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes. Transfer to paper towels to drain, and season to taste with salt and pepper.
  • Wash skillet and return to medium heat. Add remaining 1 tablespoon olive oil and tomatoes. Sauté until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
  • In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers. Toss gently to mix well. Season with salt and pepper to taste.
  • To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture. Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams

EGGPLANT CROSTINI



Eggplant Crostini image

Garlicky mashed eggplant is mixed with cheese and lemon juice for a tasty spread for grilled bread.

Provided by Food Network Kitchen

Time 2h

Yield 6

Number Of Ingredients 9

2 eggplants
1 head garlic
2 cups ricotta cheese
3/4 cup grated Parmesan
Zest of 1 lemon
1 teaspoon lemon juice
2 teaspoons chopped oregano
Kosher salt and freshly ground pepper
Grilled bread, for serving

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.

PEAR & GORGONZOLA CROSTINI



Pear & gorgonzola crostini image

Pear & gorgonzola crostini, perfect vegetarian buffet finger-food

Provided by Merrilees Parker

Categories     Buffet, Canapes, Side dish

Time 1h

Number Of Ingredients 8

2 small firm pears , unpeeled
2 tbsp clear honey
150ml port
150ml red wine
1 French bâton or baguette (30cm/12in long)
2 tbsp extra-virgin olive oil
200g gorgonzola , at room temperature
mustard and cress, to garnish

Steps:

  • Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
  • Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
  • Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
  • Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
  • Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
  • Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.26 milligram of sodium

EGGPLANT AND GORGONZOLA CROSTINI



EGGPLANT AND GORGONZOLA CROSTINI image

Categories     Cheese

Yield 14-16 min.

Number Of Ingredients 11

1 eggplant, peeled, diced
1 tsp salt
3 T olive oil
1 T minced garlic
1 T dried basil, crumbled
pepper
1/2 C prepared pesto
1 6-oz loaf Italian bread, sliced thinly
4 oz. provolone cheese, grated
2 oz. Gorgonzola cheese, crumbled
Fresh basil leaves

Steps:

  • Spread eggplant on paper towel. Sprinkle with salt. Let stand 30 minutes to drain. Pat eggplant dry with paper towels. Heat oil in heavy large skillet over medium-high heat. Add eggplant, garlic and dried basil and saute until eggplant is tender and beginning to brown, 8-10 minutes. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Preheat broiler. Spread 1-1/2 t pesto sauce over one side of each bread slice. Top each with 1 T eggplant mixture, then with 1 T provolone and 1/2 T Gorgonzola, then Place on cookie sheet. Broil until cheese melts, 3 to 4 minutes. Garnish with fresh basil.

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