Crostini With Roasted Vegetables and Pine Nuts

Crostini With Roasted Vegetables and Pine Nuts Recipe
RANDY MAYOR
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Yield:

36 servings (serving size: 1 appetizer)

Recipe from

Cooking Light

Nutritional Information

Calories 56
Caloriesfromfat 19 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 0.4 g
Protein 1.9 g
Carbohydrate 9.9 g
Fiber 0.6 g
Cholesterol 1 mg
Iron 0.6 mg
Sodium 121 mg
Calcium 13 mg

Ingredients

1 large eggplant (about 1 1/4 pounds)
1 large green bell pepper (about 1/2 pound)
1 large red bell pepper (about 1/2 pound)
1 large yellow bell pepper (about 1/2 pound)
1/4 cup pine nuts, toasted
1 teaspoon olive oil
1/4 teaspoon ground red pepper
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon capers
1/2 teaspoon sugar
1/4 teaspoon salt
36 (3/4-inch) slices French bread (about 1 pound), toasted

Preparation

Preheat oven to 500°.

Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.

Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and sauté 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.

Spoon 1 tablespoon eggplant mixture onto each bread slice. Serve immediately.

Note:

November 1997
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