The crostini with robiola and marinated eggplants are really delicious, easy, and quick to prepare if you already have the eggplants ready, perfect for a snack, ideal for appetizers and starters, but also as a main course.
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crostini with Robiola and Marinated Eggplants
- 1 baguette
- 2 Robiola
- as needed Eggplants (Marinated)
Tools
- 1 Knife
- 1 Plate
Preparation of Crostini with Robiola and Eggplants
Let’s see how to prepare the crostini.
If you have the eggplants ready, just assemble the crostini; otherwise, you need to prepare them. Slice and salt them, then grill and marinate them. You can find the complete recipe on the blog.
Take the baguette and cut it into slightly diagonal slices to make them a bit larger, toast the slices for a few minutes until they are slightly crispy, you can do this in a pan or place them on the oven grill, once toasted, spread the robiola, take the eggplants and drain them from the oil, if they are large, cut them a bit, place them on top of the crostini, your crostini are ready to be served. A really simple and I would say very tasty recipe, try them, you will be delighted.
Notes
If you have leftover crostini, store them in the refrigerator for one day in a closed container or covered with food wrap.
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If you liked the recipe, share it on your social media. I look forward to seeing you soon with a new recipe!!! Remember that to stay updated you can authorize push notifications from my blog (you will receive a notification every time I publish a new recipe). Subscribe to my YouTube channel to watch the video recipes.
