Cake, Batter, and Bowl

Eggplant and Goat Cheese Crostinis

Appetizers

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

Wild Mushroom Dip with Toasted Bread Strips

I recently had the pleasure of creating a recipe for Natasha’s 5 Star Makeover Summer '10 Special that she just posted this week. For the challenge we received a package of unique ingredients from Marx Foods and were asked to use one to makeover a dish! I chose to use...

Cucumber Hummus Appetizers

I really enjoy every aspect of having friends over for dinner (except for the cleaning part, of course!) and was especially excited for the meal we had last night with our friends Geeti and Puneet because Geeti is also a huge foodie. We had an absolutely amazing feast...

Cheesy Mushroom and Leek Crostinis

We started our last day of our anniversary trip to Portland by indulging in a few sticky buns and croissants at the Standard Baking Company. Of course, we also filled up a bag with a few loaves of bread to bring home. The sourdough was excellent! Then we headed off to...

Sweet Potato and Black Bean Hummus

We have a serious hummus/pita bread ratio problem at our house. Whenever we get a tub of hummus from Trader Joe’s and a pack of pita, the hummus disappears before we’re done with the pita bread! Most of the time I discover the poor forgotten pita in the back of the...

Pizza Onion Rings

A couple months ago, Apolinaras and I spent a long weekend in Chicago. I was scheduled to give a seminar about my lab’s research at the AACR conference at McCormick center, and Apolinaras tagged along to keep me company. Apolinaras and I went to college and grad...

Coconut Curry Mussels

This weekend was lovely in Boston and my hubby and I took full advantage of the unusually warm weather by taking a long walk around our neighborhood. We live within a 5 minute stroll of many shops and restaurants and one of our favorites is a small family-owned meat...

Loaded Sweet Potato Skins

Football season is finally here! Ok, so I admit I actually only know this because I saw a game on while I was browsing through the tv channels on the elliptical at the gym. I’m not actually a huge football fan, and much to my brother’s horror, I’ve never tailgated at...

Chicken Parm Bites Stuffed with Mozzarella

I recently splurged on some of those cute little fresh mozzarella balls marinated in olive oil and herbs. They are so addicting! We enjoyed them when our friends visited last weekend, but I bought a huge tub because I wanted to play with them in a new recipe. I...