Roasted Eggplant-Herb Crostini
Source of Recipe
Darlene
Roasted Eggplant-Herb Crostini
See the picture at
http://www.pastrywiz.com/dailyrecipes/recipes/423.htm
Serve this sophisticated finger food on Super Bowl Sunday for a nice
change
of pace from the usual greasy fare.
Yield: 32 servings (slices)
1 medium eggplant, peeled and cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
3 medium garlic cloves, chopped
1 1/2 Tbsp olive oil
1 tsp table salt
1/2 tsp black pepper
1 Tbsp canned tomato paste
1 pound Italian bread, cut into thirty-two 1/2 oz slices
Preheat oven to 400oF.
Arrange all ingredients, except tomato paste and bread slices, in the
bottom of a roasting pan; mix well to coat. Roast until vegetables are
tender, mixing occasionally, about 40 minutes.
Place eggplant mixture in a food processor and add tomato paste; pulse
about 6 times until very small pieces form (do not puree until smooth).
Spread 1 tablespoon eggplant mixture on each bread slice and serve.
Weight Watcher: 1 POINT per serving
|
|
member logon
