Eggplant and Burrata Crostini

Ingredients

Baguette

1, sliced into thin pieces

Eggplant

1 medium, sliced into rounds

Burrata cheese

8 ounces, torn into small pieces

Olive oil

3 tablespoons, plus more for brushing

Salt

to taste

Black pepper

to taste

Fresh basil leaves

a handful, for garnish

Balsamic glaze

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into thin pieces, about 1/2 inch thick, and arrange them on a baking sheet.
3. Brush each slice of bread generously with olive oil, then sprinkle with salt and freshly cracked black pepper.
4. Bake the bread in the preheated oven for 8-10 minutes, or until the slices are crispy and golden brown. Keep an eye on them to avoid burning.
5. While the bread is baking, heat a grill pan or skillet over medium heat.
6. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
7. Grill the eggplant slices for 3-4 minutes per side, or until they are tender, have grill marks, and are slightly caramelized.
8. Remove the toasted bread from the oven and let them cool slightly on a wire rack.
9. Top each toasted bread slice with a piece of grilled eggplant.
10. Tear the burrata cheese into small pieces and place them generously on top of the eggplant slices.
11. Drizzle the crostini with balsamic glaze for a tangy sweetness.
12. Garnish with fresh basil leaves for an aromatic finish.
13. Serve immediately and enjoy this delightful Italian-inspired treat!