Eggplant and Olive Tapenade Crostini

Name: Eggplant and Olive Tapenade Crostini
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Salt and pepper', 'amount': 'To taste'}; {'ingredient': 'Baguette', 'amount': '1, sliced'}; {'ingredient': 'Extra virgin olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Fresh basil', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Garlic', 'amount': '2 cloves'}; {'ingredient': 'Green olives', 'amount': '1/2 cup, pitted'}; {'ingredient': 'Black olives', 'amount': '1/2 cup, pitted'}; {'ingredient': 'Eggplant', 'amount': '1 medium, diced'}

These delicious crostini are topped with a flavorful eggplant and olive tapenade, perfect for appetizers or snacks.

Ingredients

Salt and pepper (to taste)
Baguette (1, sliced)
Extra virgin olive oil (2 tablespoons)
Fresh basil (1/4 cup, chopped)
Garlic (2 cloves)
Green olives (1/2 cup, pitted)
Black olives (1/2 cup, pitted)
Eggplant (1 medium, diced)

Instructions

Preheat the oven to 400°F.
Place the diced eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast the eggplant in the oven for 20 minutes, or until tender and slightly browned.
In a food processor, combine the roasted eggplant, black olives, green olives, garlic, and fresh basil. Pulse until well combined but still slightly chunky.
Drizzle the baguette slices with olive oil and toast them in the oven for 5 minutes, or until crispy.
Spread the eggplant and olive tapenade on top of the toasted baguette slices.
Serve the crostini as appetizers or snacks.

Dietary Information

Dish Type: Appetizer • Prep Time: 20 minutes • Cook Time: 25 minutes • Calories: 150 • Fat: 8g • Carbs: 15g • Protein: 4g • Sodium: 300mg • Sugar: 2g

Eggplant and Olive Tapenade Crostini

Ingredients

Instructions

Dietary Information

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