Tomato and Eggplant Crostini

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This is a classic Italian antipasto.

Shared by svenetos

Serving Size / Yield

8

Ingredients

1 med. eggplant
salt
pepper
2 lg. garlic cloves
1 lg. ripe tomato, cored and chopped
1/4 C. chopped basil
2 Tbs. olive oil
8 1/2-inch-thick slices Italian bread
1/2 C. ricotta cheese, crumbled

Directions

Preheat oven to 375 degrees. Put the eggplant on a baking sheet and pierce the skin with a fork to allow steam to escape. Bake for 1 hour or until soft. Let cool. Remove eggplant from the oven. Let cool, then remove the eggplant stem and cut the eggplant in half lengthwise. Place it in a colander to drain and cool.

Scoop out the eggplant flesh and discard the skin. Mash it to a paste with a fork. Add salt and pepper to taste. Combine the tomato with the basil and oil, and add a bit of salt and pepper. Toast the bread in a toaster oven. Then rub each slice with garlic. Spread toast with eggplant puree. Top with chopped tomato mixture and ricotta. Serve.