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Eggplant and Roasted Red Pepper Crostini




Source of Recipe


panerabread.com






List of Ingredients



• For the crostini:
  
• 1 loaf artisan French, Three Seed or Sesame Semolina, sliced 1" thick
  
• Extra-virgin olive oil
  
• 1 large garlic clove, halved lengthwise
  
• For the eggplant and roasted red pepper topping:
  
• 1 medium eggplant, unpeeled
  
• 1 red bell pepper
  
• 3 garlic cloves, unpeeled- 1 tablespoon balsamic vinegar
  
• 1 tablespoon balsamic vinegar
  
• 2 tablespoons chopped fresh oregano
  
• Kosher salt and freshly-ground black pepper
  






Instructions



1. Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
   
2. Preheat the oven to 450 degrees. Rub the eggplant, pepper, and garlic with a little olive oil and place them on a sheet tray lined with aluminum foil. Roast the vegetables in the middle of the oven, turning occasionally, for about 40 minutes. The pepper should be charred and the eggplant completely soft.
   
3. Allow the vegetables to cool, then peel the skin off the pepper, discarding the stem and seeds. Put the roasted pepper in a food processor. Coarsely chop the eggplant, discarding the stem, and add it to the processor. Squeeze the garlic out of the skins into the processor. Add the vinegar, oregano and 1/2 cup of olive oil; season with salt and pepper. Pulse until combined but still somewhat chunky. Spoon a tablespoon of the mixture on the garlic crostini.
   






Final Comments


makes four servings