CROSTINI WITH SAVORY ROASTED EGGPLANT
- Makes 24 crostini
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- prep time: 20 minute(s)
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- cook time: 25 minute(s)
Ingredients:
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1 small eggplant, peeled and sliced
3 Tbsp. Bertolli® Classico™ Olive Oil, divided
1/2 cup Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 cup roasted red peppers, drained and chopped
1 tsp. small capers, rinsed and drained
Salt and freshly ground black pepper to taste
1 clove garlic
1 loaf (about 12 in.) Italian or French bread, cut into 1/2-inch slices (about 24)
2 tsp. fresh oregano leaves, finely chopped, or 1/2 tsp. dried oregano leaves, crushed
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Directions:
- Preheat oven to 425°.
- Arrange eggplant on lightly greased baking sheet; brush with 1 tablespoon Olive Oil. Bake eggplant, turning once, 20 minutes or until tender; cool slightly. Decrease heat to 400°.
- Coarsely chop eggplant, then combine with Sauce, red peppers, capers, salt and black pepper.
- Using a fork to hold garlic, rub 1 side of bread slices with garlic, then brush with remaining Olive Oil and sprinkle with oregano. Arrange bread slices on baking sheet and bake 5 minutes or until lightly golden. To serve, top with eggplant mixture.
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