Recipe: Crostini Bar with 3 Toppings: Eggplant, Sweet Pepper and Gorgonzola

CROSTINI BAR

"Crostini are small toasts with toppings that are usually served family-style at the table as an antipasto. I love crostini because you can make simple toppings ahead of time (recipes follow). After a little last-minute arranging, you have a wonderful appetizer with lots of color, texture, and flavor."


2 thin baguettes, sliced 1/2-inch thick*
Roasted Eggplant Topping (recipe follows)
Sweet Pepper and Parmigiano Topping (recipe follows)
Gorgonzola-Walnut Topping (recipe follows)

Preheat the oven to 350 degrees F.

Arrange the bread on baking sheets.

Bake the bread for 10 minutes, until it is no longer soft and begins to color slightly.

Allow the toast to cool to room temperature.

Diva Do Ahead:
At this point, you can store in zipper-top plastic bags at room temperature for I day or freeze for up to 3 weeks.

Diva Variation:
Rub the toasted bread with a clove of garlic after removing from the oven (but not if you are freezing the toasts - the garlic loses flavor when frozen).

*One regular baguette will yield twenty to twenty four 1/2-inch slices.

Makes 12 servings

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ROASTED EGGPLANT TOPPING
Makes about 2 cups

"Roasting eggplant and garlic brings out their sweetness, and this spread, with its spike of balsamic vinegar, is delicious served as a topping for toasted breads."

2 large purple eggplants (about 1 1/2 pounds), stems removed and sliced in half lengthwise
1/4 cup extra-virgin olive oil
4 cloves garlic, unpeeled
1/2 cup finely chopped fresh Italian parsley
2 tablespoons balsamic vinegar
5 shakes hot sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or a silicone baking liner.

Drizzle the cut sides of the eggplant with some of the oil and arrange them cut side down along with the garlic. Roast for 20 minutes, until the tip of a knife inserted into the eggplant goes in easily. Remove from the oven and cool.

When the eggplant is cool, scoop out the tender inside and place in a food processor. Squeeze the garlic from its skin and add to the work bowl.

Pulse the mixture on and off 5 to 6 times, until eggplant is chopped. Remove to a mixing bowl. Stir in the parsley, vinegar, hot sauce, any remaining olive oil, salt, and pepper. Taste for seasoning and add more salt or pepper if necessary

Diva Do-Ahead:
At this point, you can cover and store in the refrigerator for up to 4 days. Remove from the refrigerator 1 hour before serving and stir to blend. Serve immediately.

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SWEET PEPPER AND PARMIGIANO TOPPING
Makes about 2 cups

"Sweet tender Italian green frying peppers and nutty Parmesan cheese pair up for another delicious topping for toasted breads or crackers. It's also great on sandwiches or burgers. Use authentic imported Parmigiano-Reggiano for this recipe."

2 tablespoons olive oil
6 thin green sweet Italian frying peppers, cored and cut into 1/2-inch rounds
2 large sweet yellow onions, finely sliced into half moons
1/4 cup tomato puree
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley
2 ounces Parmigiano-Reggiano cheese, finely chopped

In a large skillet, heat the oil, add the peppers and onions, and saut for about 3 minutes, until they cook down a bit, stirring so that they don't brown.

Sprinkle the mixture with the tomato puree, sugar, salt, and pepper, and cook until the tomato has almost evaporated and the peppers are softened, about 10 minutes. Stir in the parsley.

Remove the mixture to a small bowl. Allow to cool to room temperature and then stir in the cheese.

Diva Do-Ahead:
At this point, you can cover and refrigerate for up to 4 days. Serve at room temperature.

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GORGONZOLA-WALNUT TOPPING
Makes about 2 cups

"This topping, made with creamy blue Gorgonzola and toasted walnuts, is terrific on top of toasted bread. Also try it as a spread for crackers and serve some nice red grapes on the side."

1 1/2 cups crumbled Gorgonzola cheese
1/4 cup mascarpone cheese
2 teaspoons ruby port
1/2 cup finely chopped toasted walnuts

In a small bowl, stir together the two cheeses and the port until they are combined.

One hour before serving, stir in the walnuts. Serve at room temperature.

Diva Do-Ahead: At this point, you can cover and refrigerate for up to 4 days.

Source: Happy Holidays from the Diva of Do-Ahead by Diane Phillips