Crostini w/ Burrata and Balsamic Eggplant
Tasty crostini's which are perfect as an appetizer for those sultry Summer evenings!
I just saw the weather forecast and next week the sun will shineee! I am so ready for some sunshine and long evenings with great bites and good company! So get ready with me ;-) Because this easy recipe is made with toasted baguette, a balsamic eggplant mixture, creamy Burrata, pine nuts (for crunch) and good olive oil. The end result is super tasty and best while enjoying them with good friends and a glass of vino.
>>Need another snack / appetizer idea with cheese? Then you must try these Turkey Bacon & Cheese Croquettes! They are savoury and very addictive!
The Crostini w/ Burrata and Balsamic Eggplant is the third recipe that I’m sharing in my cookery column in The Posthoorn Escamp West. You can find the recipe here as well. My cookery columns are written in Dutch and on my blog you’ll can switch to English or Dutch!
You can read the article HERE - Posthoorn Escamp West
Crostini w/ Burrata and Balsamic Eggplant
- Prep: 45 min (including standing + marinating time)
- Total: 1 hour
Vegetables
Ingredients
- 1 (white / brown) baguette (cut into diagonal slices)
- 2 Burrata’s
- 1 eggplant (medium)
- 4 tbsp olive oil
- 3 cloves of garlic (finely chopped)
- 3 tbsp balsamic vinegar
- ½ tsp Pimenton (smoked paprika)
- ½ tsp chili powder (optional)
- salt & pepper to taste
For garnish:
- chives (finely chopped)
- pine nuts (roasted)
- chili flakes (optional)
- olive oil
Instructions
- Preheat your oven to 200 °C or 392 F
Cut the baguette into diagonal slices and brush with olive oil on both sides. Then bake the crostini in the middle of the oven for about 8 minutes until golden brown. After baking, take the crostini out of the oven and let it cool down. - In the meantime, cut the eggplant into small cubes. Sprinkle the cubes with salt and let it stand in a colander for about 30 minutes, so that the moisture can drain out. Then rinse the eggplant cubes well to remove the salt and pat them dry with kitchen towel paper.
- In a bowl, combine olive oil, garlic, balsamic vinegar, chili powder (optional), Pimenton, salt and pepper (to taste). Add the eggplant cubes, mix well and marinate for about 15 minutes.
- Heat a pan on medium heat and cook the eggplant cubes for 5-8 minutes. Until they become slightly tender and are cooked.
- Top the crostini with Burrata, a generous spoonful of balsamic eggplant and garnish with chives, chili flakes (optional), toasted pine nuts and olive oil. Enjoy!
TIPS:
- Use stale bread to make crostini.
- Don't feel like using the oven, just toast your crostini in a pan. It’s just tasty as from the oven!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!