Eggplant and Olive Tapenade Crostini

Ingredients

Eggplant

1 medium, diced

Green olives

1 cup, pitted

Black olives

1 cup, pitted

Garlic

2 cloves, minced

Fresh basil

1/2 cup, chopped

Extra virgin olive oil

3 tablespoons, plus more for drizzling

Baguette

1, sliced into 1/2-inch rounds

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread it out on a baking sheet.
3. Roast the eggplant in the preheated oven for 20 minutes, stirring halfway through, until it is tender and slightly browned.
4. In a food processor, combine the roasted eggplant, green olives, black olives, minced garlic, and chopped fresh basil. Pulse until the mixture is well combined but retains a slightly chunky texture.
5. On a separate baking sheet, arrange the baguette slices in a single layer. Drizzle them lightly with olive oil and toast in the oven for about 5 minutes, or until they are golden and crispy.
6. Once the baguette slices are toasted, spread a generous amount of the eggplant and olive tapenade on top of each slice.
7. Serve immediately as a flavorful appetizer or snack, garnished with additional fresh basil if desired.