Best Crostini With Eggplant And Pine Nut Purée Recipes

Eggplant Crostini image

Provided by Food Network Kitchen

Time 2h

Yield 6

Number Of Ingredients 9

2 eggplants
1 head garlic
2 cups ricotta cheese
3/4 cup grated Parmesan
Zest of 1 lemon
1 teaspoon lemon juice
2 teaspoons chopped oregano
Kosher salt and freshly ground pepper
Grilled bread, for serving

Steps:

Preheat the oven to 350 degrees F.
Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel.
Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve.

Crostini With Eggplant And Pine Nut Purée image

Provided by Regina Schrambling

Time 30m

Yield At least 18 crostini

Number Of Ingredients 12

1 pound eggplant
Olive oil
1/3 cup pine nuts
1 to 2 cloves garlic, peeled
Sea salt
Fresh lemon juice to taste
Freshly ground pepper
1 tablespoon chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped basil
Toasted baguette slices, or crackers
Whole basil leaves for garnish

Steps:

Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking.
Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.