Eggplant And Gorgonzola Crostini Recipes

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GORGONZOLA CROSTINI



Gorgonzola Crostini image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

12 (1/3-inch-thick) baguette slices
3 ounces Gorgonzola crumbles, at room temperature
1/2 cup chopped walnuts or pecans
Honey

Steps:

  • Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.
  • Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.

EGGPLANT CROSTINI



Eggplant Crostini image

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

2 eggplants
1 head garlic
2 cups ricotta cheese
3/4 cup grated Parmesan
Zest of 1 lemon
1 teaspoon lemon juice
2 teaspoons chopped oregano
Kosher salt and freshly ground pepper
Grilled bread, for serving

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.

GRILLED EGGPLANT AND RICOTTA CROSTINI



Grilled Eggplant and Ricotta Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 medium eggplant, cut lengthwise into 1/2-inch slices
Extra-virgin olive oil
1/2 cup ricotta cheese
3 tablespoons balsamic vinegar
2 tablespoons freshly chopped oregano leaves
1/4 cup grated Parmigiano
Pinch crushed red pepper
Kosher salt
1 baguette, cut into 1/2-inch slices on the bias
2 garlic cloves

Steps:

  • Preheat grill or broiler.
  • Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
  • Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.
  • While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.
  • Top each piece of bread with the grilled eggplant mixture.

CROSTINI WITH GORGONZOLA AND FIGS



Crostini with Gorgonzola and Figs image

Categories     Cheese     Fruit     Broil     Cocktail Party     Vegetarian     Quick & Easy     Blue Cheese     Fig     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 5

8 1/3-inch-thick baguette slices
1/3 cup crumbled Gorgonzola cheese (about 2 ounces), room temperature
1 tablespoon butter, room temperature
3 large fresh ripe figs, cut into thin wedges
2 teaspoons olive oil (preferably extra-virgin)

Steps:

  • Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
  • Mash crumbled Gorgonzola and 1 tablespoon butter in small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.

EGGPLANT AND OLIVE WHOLE WHEAT CROSTINI



Eggplant and Olive Whole Wheat Crostini image

(CROSTINI DI PANE INTEGRALE CON MELANZANE E OLIVE) A simple hors d'oeuvre with rich flavor and very little fat. Note that the onion is sautéed in broth instead of oil or butter; this is a good way to cut fat and calories considerably.

Yield Makes 6 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1 1/4-pound eggplant, trimmed, halved lengthwise
1 cup chopped onion
2 tablespoons canned low-salt chicken broth
1 teaspoon minced garlic
1 cup canned crushed tomatoes with added puree
2 tablespoons dry white wine
3 tablespoons chopped fresh basil
3 1/2-inch-thick country-style whole wheat bread slices (each about 5x3 inches), toasted, quartered
2 tablespoons chopped pitted brine-cured black olives (such as Kalamata)

Steps:

  • Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Place eggplant halves cut side down on prepared baking sheet. Bake until eggplant is brown and tender, about 30 minutes. Cool slightly. Using large spoon, scoop out eggplant pulp (discard skin). Coarsely chop eggplant; transfer to bowl.
  • Combine onion and broth in medium nonstick skillet. Sauté over medium heat until onion is tender, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes; simmer until flavors blend, about 8 minutes. Add eggplant and wine; simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in basil. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
  • Divide eggplant mixture among toasts. Sprinkle with olives and serve.

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