Balsamic Glazed Eggplant, Goat Cheese, Mediterranean Slather Crostini

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Balsamic Glazed Eggplant, Goat Cheese, Mediterranean Slather Crostini

Serves 6-12

Ingredients:

Eggplant Preparation:

1 lg                          Eggplant, peeled, sliced ½ inch slices

1 t                         Kosher salt

4                           Xtra large eggs, beaten well

1/2 Bu                  Italian Parsley, minced

1/2 t                      Salt

1/4 t                      Crushed Red Pepper

1 C                       AP Flour

Olive Oil for Frying

 

Balsamic Glaze:

1 C                         Balsamic Vinegar

2-3                         Garlic cloves, smashed

1 t                           Brown sugar

1/4  Cup                 Extra Virgin Olive Oil

1-2 Sprigs              Rosemary, Fresh (needles only)

Sauce pot for Glaze

 

Crostini Preparation:

1/2 C                      Butter, melted

1t                            Herbs de Provence or favorite dry herb mix

Salt and pepper to taste

12                           French Baguette, sliced 1/4 inch slices

Sheet pan with rack to toast

Garnish:

4-6 oz.                    Goat cheese, softened

2/3 C                      Mediterranean Roasted Red Pepper Slather

12                           Italian Parsley, plumes

 

Directions:

  1. Peel eggplant and slice in ½ inch slices and sweat (Sprinkle well with salt, lay flat on sheet paper until you see water beads…then flip and repeat.
  2. While eggplant sweats, make balsamic glaze. In a sauce pot, combine balsamic vinegar, garlic, honey or sug olive oil and rosemary. Bring to a strong simmer and remove from heat source. Reserve.
  3. Beat eggs well and add parsley.
  4. Place flour into another bowl for dusting eggplant.
  5. Bring Olive Oil to 350 degrees. When ready dredge eggplant in flour then dip into egg and parsley mixture and fry until golden. Place on rack over a sheet pan to drain.
  6. Once eggplant are done. Layer eggplant in deep sided container spread on balsamic glaze over each layer. Cover with a tight fitting lid and marinate at least 3 hours or overnight.
  7. Slice French bread into 1/4″ oblong pieces, butter and lightly toast on both sides.
  8. Cut marinated eggplant into small triangular pieces to fit the crostini’s slice.
  9. Smear each crostini with goat cheese, top with eggplant and garnish with Mediterranean Slather and 1 parsley plume .

 

 

 

 

 

 

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