Crostini with eggplants easy and tasty, perfect to serve as an appetizer, for a buffet, or to accompany a tasty aperitif. To toast the bread slices, you can use an electric griddle, a toaster, or alternatively a very hot pan. For a lighter version, instead of sautéed eggplants, you can use grilled eggplants and then cut them into small pieces. If you also love eggplants, don’t miss all my EGGPLANT RECIPES. To prepare the crostini with cherry tomatoes and eggplants I used Philadelphia cream cheese, alternatively, you can also use stracchino or robiola. Now let’s see how to make crostini with eggplants, and if you try them, let me know. Barbara
I recommend trying these crostini recipes too:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop, Toaster
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Crostini with eggplants
- 6 slices bread
- 1 eggplant
- 12 cherry tomatoes
- 3.5 oz cream cheese
- 1 clove garlic
- to taste extra virgin olive oil
- to taste parsley
- to taste salt
Tools
- Toaster
How to prepare Crostini with eggplants
Let’s start preparing the Crostini with eggplants, wash the eggplant, trim it and cut it into slices and then each slice into small pieces. Clean the parsley and the garlic clove and chop them finely.
Pour extra virgin olive oil into a large pan, add the eggplant pieces and the garlic and parsley mix, stir well and put on low heat. Cook for 15 minutes, stirring occasionally so that all the eggplants cook evenly.
Wash the cherry tomatoes and cut them into small pieces. Slice the bread and toast it, then place it on a plate. Pour the cream cheese into a bowl, add a pinch of salt, a drizzle of oil, and mix well.
Spread the cheese on each slice and add the tomato pieces and sautéed eggplants.
Serve the crostini with eggplants or store them in the refrigerator.
How to store Crostini with eggplants
I recommend consuming them on the same day, otherwise store them in the fridge for 1 day
