Spicy Tomato, Eggplant, and Salami Crostinis

Spicy Tomato, Eggplant, and Salami Crostinis


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Juicy tomatoes and tender eggplant have been roasted with select herbs and spices, and layered atop a large buttery cracker. Topping off this easy-to-make appetizer is a razor-thin slice of Genoa salami.

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Serving Size / Yield

10 crostinis


  • 1 Medium Eggplant, divided into 10 slices
  • 1/4 C. Kosher Salt, plus additional to taste
  • 1/4 C. + 2 Tbs. Extra-Virgin Olive Oil, divided
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • Ground Black Pepper, to taste
  • 2 Medium Tomatoes, divided into 10 slices
  • 1 1/2 tsp. Dried Oregano
  • 10 Large Buttery Cracker Rounds
  • 10 slices Genoa Salami

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Place the eggplant in a large bowl. Sprinkle eggplant with salt and toss to evenly coat. Pour eggplant into a colander set over the sink or a large bowl, and let drain for 1 hour. Preheat oven to 450 degrees. Line two large baking sheets with tinfoil. Pour 1/4 cup of olive oil into another large bowl. Add the eggplant slices and toss to coat. Spread the eggplant slices across one prepared baking sheet, and season with cumin, coriander, and pepper. Drizzle the second baking sheet with the remaining olive oil. Spread the tomato slices across the second sheet, and season with oregano, salt, and pepper. Bake tomato for 10-15 minutes, and eggplant for 20-30 minutes, until vegetables are tender. When vegetable slices are cool enough to work with, layer atop each cracker, in order, 1 slice of tomato, 1 slice of eggplant, and 1 slice of salami, cutting slices as needed to fit atop the crackers. Sprinkle crostinis with additional ground black pepper as needed before serving.

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