EGGPLANT CROSTINI
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
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.
MUSHROOM PESTO CROSTINI
Steps:
- Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.
Nutrition Facts : Calories 179, Fat 6 grams, SaturatedFat 1 grams, Sodium 356 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
CROSTINI WITH EGGPLANT PESTO
Categories Garlic Appetizer Broil Picnic Basil Pine Nut Eggplant Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel eggplant, leaving a few narrow bands of skin intact. Cut eggplant crosswise into 1/2-inch-thick rounds. Place on large baking sheet; sprinkle lightly with salt. Let stand 30 minutes.
- Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with olive oil. Brush eggplant rounds generously on both sides with olive oil. Place on prepared sheet. Broil eggplant until tender and golden brown, watching closely to avoid burning, about 6 minutes per side. Cool.
- Finely grind pine nuts and garlic in processor. Add eggplant and process to coarse puree. Transfer mixture to small bowl. Stir in chopped basil, parsley and mint. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Place eggplant pesto in center of platter and surround with toasts, or spread toasts with eggplant pesto and arrange on platter. Garnish with basil leaves and serve.
PESTO CROSTINI
Just 20 minutes to a homemade pesto spread atop cream cheese and crusty bread. This classic party appetizer is a delectable way to glam up your table.
Provided by My Food and Family
Categories Italian Food
Time 20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
- Spread cream cheese spread onto toast slices; top with basil mixture.
- Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA
This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.
Provided by Penny Stettinius
Categories Cheese
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
- Pat the slices dry.
- Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
- Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
- Salt and pepper liberally.
- Stir in the wine and chicken broth and reduce to about 1/2 Cup.
- Stir in pesto and tomato paste and remove from the heat.
- In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
- Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
- Top with the remaining cheese.
- Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.
PESTO AND MOZZARELLA CROSTINI
Discover Pesto and Mozzarella Crostini, the perfect appetizer! This mozzarella crostini features crispy sliced bread, creamy mozzarella cheese and traditional basil pesto. Serve this recipe before family pasta night!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 8 servings, 3 crostini each
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Place bread slices in single layer on baking sheet.
- Bake 7 to 10 min. or until bottoms of bread slices are golden brown.
- Meanwhile, cut cheese into 6 slices, then cut each slice into 4 pieces. Remove baking sheet from oven.
- Heat broiler. Turn bread slices over; spread with pesto. Top with cheese.
- Broil, 6 inches from heat, 1 min. or until cheese is melted and lightly browned.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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