EGGPLANT AND GORGONZOLA CROSTINI

EGGPLANT AND GORGONZOLA CROSTINI image

Categories Cheese

Yield 14-16 min.

Number Of Ingredients 11

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1 eggplant, peeled, diced
1 tsp salt
3 T olive oil
1 T minced garlic
1 T dried basil, crumbled
pepper
1/2 C prepared pesto
1 6-oz loaf Italian bread, sliced thinly
4 oz. provolone cheese, grated
2 oz. Gorgonzola cheese, crumbled
Fresh basil leaves

Steps:

Spread eggplant on paper towel. Sprinkle with salt. Let stand 30 minutes to drain. Pat eggplant dry with paper towels. Heat oil in heavy large skillet over medium-high heat. Add eggplant, garlic and dried basil and saute until eggplant is tender and beginning to brown, 8-10 minutes. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Preheat broiler. Spread 1-1/2 t pesto sauce over one side of each bread slice. Top each with 1 T eggplant mixture, then with 1 T provolone and 1/2 T Gorgonzola, then Place on cookie sheet. Broil until cheese melts, 3 to 4 minutes. Garnish with fresh basil.