Eggplant Goat Cheese Crostini | PC.ca

Eggplant Goat Cheese Crostini

Toasted crostini topped with goat cheese, eggplant, peppers, onion & olives

PC Black Label Grilled And Marinated Eggplant

Eggplant Goat Cheese Crostini

Brushed and baked with reserved oil, crisp baguette slices are topped with a zesty mixture of chopp...

Brushed and baked with reserved oil, crisp baguette slices are topped with a zesty mixture of chopped Mediterranean-inspired ingredients, including PC Black Label Grilled and Marinated Eggplant, Kalamata olives, fresh herbs and soft spreadable goat cheese.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 25 mins
  • Serves: 24
  • Dish Type: Vegetarian, Mediteranian
  • Season: Fall
  • Course: Appetizer
  • Main Ingredient: Eggplant
  • Amount Per Serving

  • Calories

    70 cal

  • Total Fat

    3.5 g

  • Sodium

    230 mg

  • Total Carbohydrate

    8 g

  • Dietary Fiber

    1 g

  • Protein

    2 g

Eggplant Goat Cheese Crostini

Toasted crostini topped with goat cheese, eggplant, peppers, onion & olives

PC Black Label Grilled And Marinated Eggplant

  • Amount Per Serving

  • Calories

    70 cal

  • Total Fat

    3.5 g

  • Sodium

    230 mg

  • Total Carbohydrate

    8 g

  • Dietary Fiber

    1 g

  • Protein

    2 g

How to make

Ingredients

  • 1

    Baguette (350 g)
  • 1 jar (350 mL)

    PC®Black Label grilled and marinated eggplant
  • 5

    PC®Black Label Piquillo Peppers
  • 2 tbsp (25 mL)

    Minced red onion
  • 2 tbsp (25 mL)

    Finely chopped Kalamata olives
  • 2 tbsp (25 mL)

    Each chopped fresh mint and parsley
  • 1/4 tsp (1 mL)

    Each salt and freshly ground black pepper
  • Two-thirds 300 g-pkg

    PC®Soft Unripened Goat’s Milk Cheese, softened

How to make

  • Step 1

    Preheat oven to 400ºF (200ºC).

  • Step 2

    Cut baguette into 24 slices on a slight diagonal, each slice about 1/2-inch (1 cm) thick. Save remaining baguette for another use. Arrange slices on rimmed baking sheet; brush both sides with 3 tbsp (45 mL) of reserved oil. Bake in top third of oven until crisp, about 12 to 15 minutes, turning after 8 minutes. Transfer to rack to cool.

  • Step 3

    Combine eggplant, peppers, onion, olives, mint, parsley, salt and black pepper in medium bowl.

  • Step 4

    Spread goat cheese on crostini; top with a spoonful of eggplant mixture. Garnish with chopped fresh mint, if desired.

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