Crostini with Eggplant Pesto

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Crostini With Eggplant Pesto

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<RcpE name= " Crostini With Eggplant Pesto " author= " Bon Appétit, June 2000 " >

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* Exported from MasterCook *

 

Crostini With Eggplant Pesto

 

Recipe By :Bon Appétit, June 2000

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1 1/4-pound eggplant

Olive oil

1/3 cup pine nuts -- toasted

1 garlic clove -- peeled

2 1/2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mint

Baguette slices

toasted fresh basil leaves

 

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.

 

Donna skywkn from " The Evergreen State "

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 45 Calories (kcal); 4g Total Fat; (72% calories from fat); 2g

Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Leaving a bit of skin on the eggplant adds to the pesto's texture and

color. Pour a Pinot Noir or Provençal rosé with the meal.

 

From AllMagazineRecipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Appetizers

</CatT>

</CatS>

<IngR name= " 1 1/4-pound eggplant " qty= " 1 " ></IngR>

<IngR name= " Olive oil " ></IngR>

<IngR name= " pine nuts " unit= " cup " qty= " 1/3 " >

<IPrp>

toasted

</IPrp>

</IngR>

<IngR name= " garlic clove " qty= " 1 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " chopped fresh basil " unit= " tablespoons " qty= " 2 1/2 " ></IngR>

<IngR name= " chopped fresh parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped fresh mint " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Baguette slices " ></IngR>

<IngR name= " toasted fresh basil leaves " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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.)

</DirT>

<DirT>

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.

</DirT>

<DirT>

Donna skywkn from & quot;The Evergreen State & quot;

</DirT>

</DirS>

<Note>

Leaving a bit of skin on the eggplant adds to the pesto & apos;s texture and

color. Pour a Pinot Noir or Provençal rosé with the meal.

& #013; & #010; & #013; & #010;From AllMagazineRecipes

</Note>

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