Eggplant and Gorgonzola Crostini Recipe
1 eggplant, peeled and diced
Spread eggplant on paper towel. Sprinkle with salt. Let stand 30 minutes to drain. Pat eggplant dry with paper towels.
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried basil, crumbled
1/2 cup purchased pesto sauce
1 (8 ounce) loaf Italian bread, sliced
4 ounces provolone cheese, grated
2 ounces gorgonzola cheese, crumbled
fresh basil leaves
Heat oil in heavy large skillet over medium-high heat. Add eggplant, garlic and dried basil and sauté until eggplant is tender and beginning to brown, 8 to 10 minutes. Season with pepper. (Can be prepared 1 day ahead.)
Cover and refrigerate. Reheat eggplant mixture before using.) Preheat broiler. Spread 1 1/2 teaspoons pesto sauce over one side of each bread slice. Top each with 1 tablespoon eggplant mixture, then with 1 tablespoon provolone and 1/2 tablespoon Gorgonzola. Place on cookie sheet. Broil until cheese melts, 3 to 4 minutes. Garnish with fresh basil.
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