Crostini with Eggplant Pesto are perfect for an appetizer, simple to prepare, very light but also tasty. With just a few steps, you’ll have a flavorful dish that will win you over.
I often prepare crostini and bruschetta; in no time, you bring to the table something delicious and simple to make that is not just an appetizer, often instead of the first or second course, we eat bruschetta. It’s a dish that everyone likes, and it can be made in a thousand different ways.
I cooked the whole eggplants in an air fryer, but they can also be cooked in the oven; in the recipe, you will find both cooking methods. If you like eggplants, don’t miss these Eggplant Recipes – 15 Easy and Tasty Ideas.
If you are considering purchasing an air fryer, find the links further down, in the recommended tools.
Read all my air fryer recipes.
For these bruschetta, I used the bread leftover from the day before; in the ingredients, I’ve listed a baguette, but any type of sliced bread will do!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
Ingredients
- 1 baguette
- 1 eggplant
- 1 oz blanched almonds
- 2 tbsps Grana Padano cheese, grated
- 1 drizzle extra virgin olive oil
- 2 sprigs parsley
- salt
- pepper
Recommended Tools
- Air Fryer double resistance, 12-liter oven
- Air Fryer double resistance 6 liters
How to Prepare Crostini with Eggplant Pesto
First, prick the eggplant with the tip of a knife, place it in the air fryer, and cook for 25 minutes at 374°F or in the oven at 374°F for 50 minutes. I cooked more to use them in other recipes.
Let the eggplant cool slightly, then remove the skin and cut the flesh into pieces.
Meanwhile, toast the almonds: place them on the air fryer rack without overlapping for 5 minutes at 356°F or in the oven for 8 minutes, then let them cool for 5 minutes.
Set aside some almonds for garnish and blend the rest in a mixer. Add the parsley and blend again, then add the eggplant flesh, a drizzle of oil, and the grated cheese. Blend everything, and finally adjust with salt and pepper.
Slice the baguette and toast it for a few minutes in a pan, or in the air fryer for 4-5 minutes at 374°F, until it is slightly toasted. Now, put a spoonful of eggplant pesto on each slice of bread, some crushed almonds you set aside, and serve.
