Eggplant and Goat Cheese Crostinis

It’s about time for a recipe post around here, huh?  Don’t worry, I actually spent all last weekend in the kitchen getting ready for our Ultimate Recipe Showdown screening party on Sunday, so I’ve got two appetizer recipes ready to share!  It was the first party we’ve thrown where I tackled making everything myself.  I usually get some items from Costco but was feeling extra ambitious when I was designing the menu.  Plus, my secret motivation was that I figured all the extra time in the kitchen would distract me from getting too nervous about watching the show!

I somehow forgot to take pictures of the spread, but it included both desserts I made on the show, along with spinach puff pastry swirls, caprese skewers, sesame lamb meatballs with cucumber cilantro yogurt, chicken satay with peanut sauce, mini crab cakes with tomato ginger jam, and shrimp wrapped with snow peas.  I also threw in a couple of my own recipes for cucumber hummus appetizers, almond and red pepper stuffed mushrooms (which will be up next!), and these eggplant and goat cheese crostinis.  It probably comes as no surprise that the goat cheese made these my favorite app of the night!

I spread a mixture of goat cheese, milk, and parmesan cheese on crispy toasted baguette slices, and topped the goat cheese with roasted eggplant, sun-dried tomatoes, and pine nuts.  They were pretty tasty and I would definitely make them again.  Big thanks to Shannon, who came over early to help, and everyone who loaned me cookie sheets and serving platters!

p.s.  I’ve finally been convinced to give twitter a try and you can follow me here!   And thanks to everyone who entered my Derry Church Artisan Chocolates giveaway.  The lucky winner on random.org was number 2 – congrats to Sharon!  And if you missed URS, it’s airing again this Saturday at 2pm EST (1pm CST) and Sunday at 6pm EST (5pm CST)!

Eggplant and Goat Cheese Crostinis
Printable Recipe

Ingredients:
1 baguette, cut into 1/2 inch thick slices
4 tablespoons olive oil
1 medium eggplant, chopped into cubes
1/2 red onion, chopped
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon salt
8 ounces goat cheese
1/3 cup milk
1/3 cup shredded parmesan cheese
1/4 cup toasted pine nuts

Directions:
Heat oven to 375˚F.  Arrange the baguette slices in a single layer on a large greased cookie sheet.  Brush baguette slices with 2 tablespoons of the olive oil. Bake at 375˚F for 12 to 15 minutes or until light golden brown.

Meanwhile, heat remaining 2 tablespoons olive oil over medium heat in a large nonstick skillet and sauté eggplant for 5 minutes. Add red onion and cook 5 to 7 minutes, or until veggies are soft, stirring occasionally. Add garlic and sauté one additional minute.  Mix in sun-dried tomatoes and salt.

Mix goat cheese, milk, and parmesan cheese in a small bowl until smooth.  Spread goat cheese on toasted baguette slices and top evenly with eggplant mixture and toasted pine nuts.  Makes 16 servings.

Nutrition:  190 calories, 9.6g fat, 1.7g fat, 7.6g protein per serving
Cost:  $0.53 per serving